Course: WVA 101 Local Food and Cuisine

Activity: Pork Cookery Lab

Pork Cookery Lab

In lab this week, students will:

- Review USDA pork inspection and grading standards and dry heat cooking methods from On Cooking textbook.
- Review pork primals and cuts of pork.
- Discuss pork as a value-added product.
- Review basic forcemeat preparation as it relates to sausage making.
- Discuss sausage making and charcuterie as it relates to food preservation practices.
- Prepare, compare, and contrast commercial pork production products with non-GMO fed, pasture fed, heritage breeds, and locally raised pork.
- The faculty member will order pork from standard vending sources that include commercial, non-GMO fed, pasture fed, heritage breeds, and locally raised pork.
- Students will grill and sauté small comparison cuts.
- Faculty member will conduct sausage tasting including, salami, dry cured, emulsified, fresh, raw, smoked, and dried sausages.
- Make basic Italian and breakfast sausage.

The document below is a list of recipes that should be printed and taken with you to the in-class cooking lab.
Click on item below to download the Sausage Recipes.
- Sausage Recipes.docx (14.63 KB)