Craft Pork Butchery Workshop


CLass Registration is FULL–see below to get on waitlist.

Sat. April 23, 2016 1:00-5:00 pm

Chelsea Food Preserve, 1819 N. Lima Center Rd, Dexter MI

Fee: $125

CCK Offers Exclusive Pork and Charcuterie Workshop

Join Chelsea Community Kitchen on Saturday, April 23, 1:00-5:00 pm for an exclusive hands-on workshop to learn how to break down a whole pig. All you’d ever want to know about butchering and sausage making, taught by a very special, local expert Chef Brandon Johns from Grange Kitchen and Bar.

This participatory demo will show you how to break down a whole pig into its various cuts of meat. Chef Brandon will guide us through the process of carving chips, ribs, roasts etc. You’ll experience breakding down, boning out, and skinning subprimals of pork.

Participants will then be part of a sausage-making workshop using the meat you’ve cut, covering seasoning ratios, stuffing, linking, and cooking.  Chef Brandon will provide his unique recipe.

Class has a 10 person registration limit. Each participant will leave with mix of sausage links and a bit of bacon that total 5-6 lbs.  Plus the workshop will include some charcuterie sampling of the chef’s specialties.

Chef Brandon Johns’ menus feature fresh, local, and house-made ingredients.  At Grange 80% of ingredients are sourced from within 100 miles of the restaurant.  He is known for using the whole animal and has an affinity for unusual cuts and interesting combinations.  His menus feature house-made suasages, unique whoel animal dishes like his signature fire dpigs head, and changing selections of house-made charcuterie.  Before opening Grange, he worked in restaurants in Ann Arbor, New York, and Chicago, most notably for David Burke at Park Avenue Café.  Johsn was honored as best chef/restaurant in the 2008 and 2011 Edible WOW Local Heroes Awards.

We request that all attendees wear a hat, closed-toe shoes and warm clothes you don’t mind getting a bit meaty.

Class registration is now FULL! Do not register with Paypal.

Get on our wait list by sending an email to

If a spot opens up, then we’ll contact you and you may send a check or register with Paypal.

Workshop Payment Using Credit Card

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