This April, we'll be offering the next Whole Hog Breakdown class. Saturday, April 7th, 10am - 2pm.  

You'll have the opportunity to use the very same equipment we use in the meat shop (saws, big butcher knives, and sheer force) to butcher your very own 1/2 hog into primal and various sub-primal cuts. You'll also learn about the basics of sub-primal cuts, sausage making and the magic of salami / dry-curing.

The classes are limited to just 12 participants and also feature some yummy Underground Catering eats / drinks throughout the day. What's more, participants head home with 8+ pounds of personally wrapped cuts, which tend to include a variety of pork chops, tenderloin, ribs, bacon for the makin', and other tasty bits.

Sign up and learn more here: http://april-wholehog.eventbrite.com 

If you haven't already noticed this weekend's workshops, check them out and sign up today! We'll be teaching you how to make rillettes, pate as well as liver moose. yummm.  

http://2012weekendworkshops-rilletespates.eventbrite.com/

We are excited to announce that Underground Food Collective is returning to New York in March to partner with Joseph Leonard for three nights. We will be working with the staff at Joseph Leonard to create a special menu that inspired by the native bounty of Wisconsin. Instead of doing a single seating we will have a tasting menu and an a la carte menu with a few reservations available each night and walk ins. Reservations available at 646.429.8383. 

The Art work for this event was done by the incredible talented Scott Pauli and Drew Garza of Art and Sons. 

Next weekend, we'll be running the second set of classes in our Weekend Workshop series. It's on Bacon. We'll not only teach you how to make traditional pork belly bacon, but also Canadian Bacon, lamb bacon, and maybe some other exotic species. In addition, we'll discuss various methods of curing and brining, sweet and savory spice combinations, techniques for smoking, and all sorts of tips and tricks that will enable you to engage in some pretty rad do-it-yourself-at-home bacon-making.   

We have four sessions. Two on Saturday Feb 25th; Two on Sunday Feb 26th.

Visit the link below to learn more and to sign up for the class that's best for you. 

http://2012weekendworkshops-bacon.eventbrite.com/

This February, we'll be offering two - that's right, two - sessions on the Whole Hog Breakdown. February 4th and February 18th. 10am - 2pm.

You'll have the opportunity to use the very same equipment we use in the meat shop (saws, big butcher knives, and sheer force) to butcher your very own 1/2 hog into primal and various sub-primal cuts. You'll also learn about the basics of sub-primal cuts, sausage making and the magic of salami / dry-curing.

The classes are limited to just 10 participants and also feature some yummy Underground Catering eats / drinks throughout the day. What's more, participants head home with 10+ pounds of personally sealed cuts, which tend to include a variety of pork chops, tenderloin, ribs, bacon for the makin', and other tasty bits.

Cost of the course is $140. Tickets sell out fast - so if you don't make it in to this month's offerings, send us a note and we'll put you down for the next month.

Tickets: http://undergroundmeats-wholehog.eventbrite.com/

We're pleased to announce a January pop-up at the Old Sugar Distillery. A ticket gets you in the door as well as three cocktails masterfully created by UFC's Hastings Cameron using the Old Sugar Distillery's Queen Jennie Sorghum Whiskey. You'll also nosh on a selection of sausages, vegetarian fare, and dessert from the crew at Underground Food Collective.

We're also offering up two pricing tiers. General Admission ($45) and a Service Industry Special ($38). Choose wisely and be real. Awesome.

Tickets: http://ufc-oldsugardistillery.eventbrite.com/