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Home Butchery
with Jason Powers of Left Bank Butchery
Jason Powers, head butcher and manager of Left Bank Butchery, will be your instructor for Deep River Folk School's Home Butchery class. Left Bank Butchery is the only butcher shop in the state working exclusively with whole animals. Each week, the shop brings in 3 to 4 pigs, 2 cows and a lamb and breaks down each carcass in the shop to fabricate every cut they sell. They also use these animals to supply their charcuterie program, making dozens of different sausages, salamis and deli meats. Left Bank started with the intention of providing local farms with an outlet to have their animals processed for retail sale in the best possible fashion. They have continued that tradition for 12 years now and source their animals from four local farms, where they have complete transparency regarding all practices of production.
Jason started working in butcher shops in college and picked up a few skills in kitchens as well. Once he moved back to central NC, many friends with farms didn't have a way to have their animals slaughtered and processed for home consumption. Jason began to offer his services, doing on-farm processing for neighbor’s pigs, sheep and goats. After working as a personal chef for a number of years, Jason came to Left Bank Butchery full time in 2018. He plans production and animal flow, helps customers sort out their needs and spends a great deal of time breaking animals from the rail. Having been trained in classic "seam" butchery, Jason can show you how to properly break an animal maximizing yield and minimizing waste. He also has a wide breadth of knowledge about all aspects of cooking, curing and sausage making, so bring all your questions.
Additional Workshop Information
Join us for lunch (included), from noon-1pm
All materials are included.
This workshop is eligible for use with a season pass.
Youth under 18 may attend free with an adult registered for the same workshop (1 youth per adult).
Early-bird pricing ($55). Regular rate: $75.
