pig diagram by elspeth

You’ve heard me go on and on about one of my new favorite restaurants, Parts & Labor. From the steaks and charcuterie to beers and libations, it’s pretty near perfect. George Marsh and his team of butchers practice whole animal butchery there, getting products locally from farms like Whiskey Pig Hollow, Catoctin Mountain, Liberty Delights and more. Nothing is wasted.

For those folks who’d like to learn from a pro, Parts & Labor is hosting a pig butchering workshop on Monday, October 20 from 5:00-6:30pm. George Marsh will break down a whole pig in P&L’s kitchen and they will have salty pork snacks and beer “to fuel the learning.” After the demo, George will teach attendees how to cook a perfect pork chop, and everyone will leave with a fresh pork chop and butchering guide.

There are only 20 spots and cost for the class is $85. Email Kari in the P&L Butcher Shop for tickets. kari@partsandlaborbutchery.com