8021 Clayton Road
St. Louis, MO 63117
Ph: 314-862-COOK (2665)
Store Hours
Mon-Sat 9:30 am to 5:30 pm
Sun 12 to 5 pm
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Ask The Chef

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pig.jpgAccording to this week’s New York Times food section, butchering is in; “for chefs, you’re not really in the game if you can’t cut up a pig.” Curious about how to cut up a large animal? Just where does a pork butt come from? What’s the difference between spare ribs and baby back? Do you choose pork chops or pork tenderloin?

Now’s your chance: there are only two spaces left in “The Whole Hog” on July 18. Learn how to cut up a whole pig and then how to cook or cure each cut, from snoot to tail! Oink, oink. (The photo is from our whole pig class held in June.)