Butchery Workshop

Do you know where your produce comes from?

It’s no secret that we’re passionate about animal welfare and supplying high quality products that are as natural as possible. However, we’re just as excited about seeing people get involved and learn new skills to empower them in the kitchen. Many of us have become so far removed from traditional cooking methods that we no longer appreciate or even understand the work that goes into making the food we consume, let alone the raw ingredients that they’re made from.

However, our workshops are designed to change that. Our interactive workshops encourage people to learn new skills and spend more time in the kitchen. The first workshop in the series were two one-day butchery, barbecue and sausage making workshops at the beautiful Sub-Zero and Wolf showroom in Thonglor.

What’s your favourite cut?

We brought in half a pig and showed attendees how to break it down into popular cuts like pork belly, Boston butt and ribs. Following that, attendees made their own sausages using a variety of herbs and spices. Each attendee took home about two kilos of sausages and sausage meat to cook at home. We finished the night cooking the cuts from the butcher demonstration on the Wolf Outdoor Grill.

Linking sausages is a science!

We brought in half a pig and showed attendees how to break it down into popular cuts like pork belly, Boston butt and ribs. Following that, attendees made their own sausages using a variety of herbs and spices. Each attendee took home about two kilos of sausages and sausage meat to cook at home. We finished the night cooking the cuts from the butcher demonstration on the Wolf Outdoor Grill.

If you’re interested in learning more about our upcoming workshops, sign up to our newsletter and keep an eye out on our Facebook Page @sloanesbkk.