This year, we're making a pivot — and pork is having its moment. In this session, participants will explore the full landscape of pork cuts and cookery, from the familiar to the surprisingly misunderstood. We'll examine the difference between commodity pork and heritage breeds (spoiler: heritage pork is decidedly
not "the other white meat"), demystify the anatomy behind why a pork butt has nothing to do with the rear of the pig, and unpack the science of quick-cook versus slow-cook methods — the hows and whys behind every technique. Whether you're a culinary educator or just ready to deepen your food science content, this session delivers something worth savoring.
Related Courses:Culinary Arts I (16052-I/8275)Culinary Arts II (16052-II/8276)
