Slow Food Heritage Series

Discover

• more about the meat that you eat,
• how to identify different cuts of meat,
• know which cuts to use for which type of cooking,
• how to find and recognise the best quality and value meat.

Join us for four evening Master Classes all about meat.

Slow Food West Cork Convivium, Urru Culinary Store, Dan Maloney Meat Centre and Martin Carey Butchers all of Bandon have joined together to provide a unique opportunity to give a masterclass by meat and culinary experts.

The evening will start in Urru, Bandon and move around to the butchers for butchering demonstrations, instruction on identifying cuts, characteristics, matching cuts to cooking methods and budgeting.

We then move back to Urru for refreshments and discussion on meat issues, traceability, food chain, organic, free range, freezing and recipes.

Refreshments, Recipes and Special Offers are included.

Practicalities:

Tuesdays 3rd March, 10th March, 24th March and 31st March

7.30pm – 9pm.

Maximum 25 people.

€25 per night (€20 Slow Food Members) or €80 for all four Master Classes.

Reserve you place by registering and paying in Urru, Bandon

Tel: 023 8854731 or email to slowfoodwestcork@gmail.com