{"id":22756,"date":"2024-10-30T09:01:32","date_gmt":"2024-10-30T13:01:32","guid":{"rendered":"https:\/\/multi.nycnewsnetwork.com\/brooklynbuzz\/?p=22756"},"modified":"2025-02-13T09:40:22","modified_gmt":"2025-02-13T14:40:22","slug":"from-pork-belly-to-cassoulet-lelands-butchery-class-dives-into-sustainable-in-house-butchering-and-delectable-tasting-menus","status":"publish","type":"post","link":"https:\/\/nycnewsnetwork.com\/brooklynbuzz\/from-pork-belly-to-cassoulet-lelands-butchery-class-dives-into-sustainable-in-house-butchering-and-delectable-tasting-menus\/","title":{"rendered":"From Pork Belly to Cassoulet: Leland\u2019s Butchery Class Dives Into Sustainable, In-House Butchering and Delectable Tasting Menus"},"content":{"rendered":"<p>By: Natasha Lancaster<\/p>\n<p>Porchetta Focaccia Sandwich. Country Ham. Smoked Pork Belly.<\/p>\n<p>Not only can you enjoy these delectable dishes from an ever-changing menu at\u00a0<a class=\"\" href=\"https:\/\/www.lelandbrooklyn.com\/\" rel=\"noopener\" data-cke-saved-href=\"https:\/\/www.lelandbrooklyn.com\/\">Leland Eating and Drinking House<\/a>, but you can also learn about the butchery process used to prepare them.<\/p>\n<p>Twice a month, the Prospect Heights restaurant known for its focus on local food and wine, opens its kitchen doors for a\u00a0<a class=\"\" href=\"https:\/\/resy.com\/cities\/new-york-ny\/venues\/leland-eating-and-drinking-house\/events\/pig-butcher-class-and-tasting-dinner-2024-11-06?seats=2&amp;date=2024-10-22\" rel=\"noopener\" data-cke-saved-href=\"https:\/\/resy.com\/cities\/new-york-ny\/venues\/leland-eating-and-drinking-house\/events\/pig-butcher-class-and-tasting-dinner-2024-11-06?seats=2&amp;date=2024-10-22\">butchery class<\/a>\u00a0and tasting dinner. Depending on the season, Leland offers a pork, duck\u00a0or tuna butchery demonstration.<\/p>\n<div class=\"cke_widget_wrapper cke_widget_block cke_widget_image\" role=\"region\" data-cke-widget-wrapper=\"1\" data-cke-filter=\"off\" data-cke-display-name=\"image\" data-cke-widget-id=\"1\" aria-label=\"img_0663 image widget\">\n<figure class=\"figure cke_widget_element\" data-cke-widget-data=\"%7B%22hasCaption%22%3Atrue%2C%22src%22%3A%22https%3A%2F%2Fwww.vmcdn.ca%2Ff%2Ffiles%2Fbkreader%2Fimages%2Fbusiness-innovation%2Fimg_0663.jpg%3Bw%3D960%22%2C%22alt%22%3A%22img_0663%22%2C%22width%22%3A%22%22%2C%22height%22%3A%22%22%2C%22imgid%22%3A%22file-3806551%22%2C%22figwidth%22%3A%22%22%2C%22lock%22%3Atrue%2C%22align%22%3A%22none%22%2C%22classes%22%3A%7B%7D%7D\" data-cke-widget-upcasted=\"1\" data-cke-widget-keep-attr=\"0\" data-widget=\"image\"><img decoding=\"async\" id=\"file-3806551\" src=\"https:\/\/www.vmcdn.ca\/f\/files\/bkreader\/images\/business-innovation\/img_0663.jpg;w=960\" alt=\"img_0663\" data-cke-saved-src=\"https:\/\/www.vmcdn.ca\/f\/files\/bkreader\/images\/business-innovation\/img_0663.jpg;w=960\" \/><figcaption class=\"cke_widget_editable\" data-cke-widget-editable=\"caption\" data-cke-enter-mode=\"2\" data-cke-filter=\"52\" data-cke-display-name=\"caption\">The elegant and rustic dining area next to the kitchen in the basement. . Photo: Natasha Lancaster<\/figcaption><\/figure>\n<p><span class=\"cke_reset cke_widget_drag_handler_container\"><img loading=\"lazy\" decoding=\"async\" class=\"cke_reset cke_widget_drag_handler\" title=\"Click and drag to move\" role=\"presentation\" src=\"image\/gif;base64,R0lGODlhAQABAPABAP\/\/\/wAAACH5BAEKAAAALAAAAAABAAEAAAICRAEAOw==\" width=\"15\" height=\"15\" data-cke-widget-drag-handler=\"1\" \/><\/span><\/div>\n<p>&nbsp;<\/p>\n<p>On a recent weekday evening, the restaurant gave foodies an inside look on how to butcher a pig. Following the class, guests enjoyed a candlelit pork-based dinner and made new friends.<\/p>\n<p>The evening began with a drink at the bar upstairs before attendees were led to the downstairs\u00a0kitchen and a cozy, chic dining area that was constructed specifically for behind-the-scenes events.<\/p>\n<p>As an introduction, Randi Lee, the owner of Leland, spoke about the restaurant&#8217;s philosophy and its focus on in-house butchering.<\/p>\n<p>\u201cWhen we were building this restaurant, we wanted to make sure we were in touch with every one of our farmers. Our menu changes daily because our cuts are different\u00a0and the pigs are different,&#8221; Lee said.<\/p>\n<p>Gary Little, a chef and butcher at Leland, then walked guests through the body of the pig, explaining the dozens of ways different parts of the animal are used in various recipes.<\/p>\n<p>Little emphasized the importance of the pig&#8217;s red color.<\/p>\n<p>\u201cAnimals are red inside. Your meat should be red. The reason pork products from commercially raised pigs aren\u2019t red inside is that they don\u2019t live very active lives,\u201d he said.<\/p>\n<p>He also added: \u201cHappy animals taste better.\u201d<\/p>\n<p>Little then demonstrated how to remove the caul fat, a layer of tissue that separates the spine from the internal organs. There are many uses for this fat layer, which makes for a great\u00a0seasoning agent, he said.<\/p>\n<p>&#8220;In Sicily, they wrap meatballs with it. In Korea, they dry it out, turn it into powder, and use it in a kimchi-style pickling agent,\u201d he explained.<\/p>\n<div class=\"cke_widget_wrapper cke_widget_block cke_widget_image figure-l\" role=\"region\" data-cke-widget-wrapper=\"1\" data-cke-filter=\"off\" data-cke-display-name=\"image\" data-cke-widget-id=\"0\" aria-label=\"img_0865 image widget\">\n<figure class=\"figure cke_widget_element\" data-cke-widget-data=\"%7B%22hasCaption%22%3Atrue%2C%22src%22%3A%22https%3A%2F%2Fwww.vmcdn.ca%2Ff%2Ffiles%2Fbkreader%2Fimages%2Fbusiness-innovation%2Fimg_0865.jpg%3Bw%3D960%22%2C%22alt%22%3A%22img_0865%22%2C%22width%22%3A%22%22%2C%22height%22%3A%22%22%2C%22imgid%22%3A%22file-3806552%22%2C%22figwidth%22%3A%22%22%2C%22lock%22%3Atrue%2C%22align%22%3A%22left%22%2C%22classes%22%3A%7B%7D%7D\" data-cke-widget-upcasted=\"1\" data-cke-widget-keep-attr=\"0\" data-widget=\"image\"><img decoding=\"async\" id=\"file-3806552\" src=\"https:\/\/www.vmcdn.ca\/f\/files\/bkreader\/images\/business-innovation\/img_0865.jpg;w=960\" alt=\"img_0865\" data-cke-saved-src=\"https:\/\/www.vmcdn.ca\/f\/files\/bkreader\/images\/business-innovation\/img_0865.jpg;w=960\" \/><figcaption class=\"cke_widget_editable\" data-cke-widget-editable=\"caption\" data-cke-enter-mode=\"2\" data-cke-filter=\"52\" data-cke-display-name=\"caption\">The menu for the tasting dinner following the butchering demonstration. . Photo: Natasha Lancaster\u00a0<\/figcaption><\/figure>\n<\/div>\n<p>Next, Little cut out the coppa, the muscle the pig uses to move its head and a part of the animal that Leland uses for curing meat. To cure the coppa, Little hangs the meat for 90 days in the walk-in refrigerator, allowing a mold culture to form on the outside.<\/p>\n<p>\u201cBy letting that mold culture ferment and work its way through, it creates a very soft, light texture,\u201d he said.<\/p>\n<p>Guests then tasted Leland\u2019s coppa, seasoned with rosemary and black pepper, as part of the dinner menu.<\/p>\n<p>In addition to cutting the loin, shoulder blade\u00a0and ribs, Little pointed out the importance of the hock, the joint that connects the foot of the pig to its leg. At Leland, the hock is used to make a cassoulet, a french stew-like dish that was also part of the tasting menu.<\/p>\n<p>\u201cWe take the hocks, smoke them, and cook them with beans, and add a little bit of breadcrumbs to thicken it up. It&#8217; s a very traditional dish. This dates back at least to the Roman Empire\u201d Little noted.<\/p>\n<p><em>Upcoming events at Leland include\u00a0<a class=\"\" href=\"https:\/\/www.benjisguidetonyc.com\/nyc-events\/lelands-dog-o-ween\" rel=\"noopener\" data-cke-saved-href=\"https:\/\/www.benjisguidetonyc.com\/nyc-events\/lelands-dog-o-ween\">Dog-O-Ween<\/a>\u00a0on Oct. 28,<a class=\"\" href=\"https:\/\/resy.com\/cities\/new-york-ny\/venues\/leland-eating-and-drinking-house\/events\/a-night-with-leland-at-the-ace-hotel-brooklyn-benefiting-city-harvest-2024-06-12?date=2024-10-22&amp;seats=2\" rel=\"noopener\" data-cke-saved-href=\"https:\/\/resy.com\/cities\/new-york-ny\/venues\/leland-eating-and-drinking-house\/events\/a-night-with-leland-at-the-ace-hotel-brooklyn-benefiting-city-harvest-2024-06-12?date=2024-10-22&amp;seats=2\">\u00a0Eating with the Season: Edible Schoolyard NYC @ Ace Hotel Brooklyn<\/a>\u00a0on Oct. 30, and the next\u00a0<a class=\"\" href=\"https:\/\/resy.com\/cities\/new-york-ny\/venues\/leland-eating-and-drinking-house\/events\/pig-butcher-class-and-tasting-dinner-2024-11-06?date=2024-10-22&amp;seats=2\" rel=\"noopener\" data-cke-saved-href=\"https:\/\/resy.com\/cities\/new-york-ny\/venues\/leland-eating-and-drinking-house\/events\/pig-butcher-class-and-tasting-dinner-2024-11-06?date=2024-10-22&amp;seats=2\">Butchery Class\u00a0<\/a>on Nov. 6.<\/em><\/p>\n<div class=\"widget widget-dfp gam widget-inject widget-inject-centre widget-injected\" data-id=\"964618\" data-widget=\"41\" data-per=\"100\" data-min=\"200\" data-path=\"\/21842630800\/NET_Inline3\" data-lazy=\"true\" data-targeting=\"[]\" data-dim-m=\"[[300, 250], [320, 320], [300, 600], 'fluid']\" data-dim-t=\"[[300, 250], [320, 320], [300, 600], 'fluid']\" data-dim-d=\"[[300, 250], [320, 320], [300, 600], 'fluid']\" data-size=\"[[300, 250], [320, 320], [300, 600], 'fluid']\">\n<div class=\"slot slot-widget slot-show slot-viewed\"><\/div>\n<\/div>\n<p>&nbsp;<\/p>\n","protected":false},"excerpt":{"rendered":"<p>By: Natasha Lancaster Porchetta Focaccia Sandwich. Country Ham. Smoked Pork Belly. Not only can you enjoy these delectable dishes from an ever-changing menu at\u00a0Leland Eating and Drinking House, but you can also learn about the butchery process used to prepare them. Twice a month, the Prospect Heights restaurant known for its focus on local food [&hellip;]<\/p>\n","protected":false},"author":5904,"featured_media":22757,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"_acf_changed":false,"_exactmetrics_skip_tracking":false,"_exactmetrics_sitenote_active":false,"_exactmetrics_sitenote_note":"","_exactmetrics_sitenote_category":0,"footnotes":""},"categories":[55,523,32,2717],"tags":[],"class_list":["post-22756","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-restaurants-features","category-brooklyn-businesses","category-top-10-lists","category-bk-news"],"yoast_head":"<!-- This site is optimized with the Yoast SEO Premium plugin v23.4 (Yoast SEO v26.6) - https:\/\/yoast.com\/wordpress\/plugins\/seo\/ -->\n<title>From Pork Belly to Cassoulet: Leland\u2019s Butchery Class Dives Into Sustainable, In-House Butchering and Delectable Tasting Menus - Brooklyn News and Events<\/title>\n<meta name=\"robots\" content=\"index, follow, max-snippet:-1, max-image-preview:large, max-video-preview:-1\" \/>\n<link rel=\"canonical\" href=\"https:\/\/nycnewsnetwork.com\/brooklynbuzz\/from-pork-belly-to-cassoulet-lelands-butchery-class-dives-into-sustainable-in-house-butchering-and-delectable-tasting-menus\/\" \/>\n<meta property=\"og:locale\" content=\"en_US\" \/>\n<meta property=\"og:type\" content=\"article\" \/>\n<meta property=\"og:title\" content=\"From Pork Belly to Cassoulet: Leland\u2019s Butchery Class Dives Into Sustainable, In-House Butchering and Delectable Tasting Menus\" \/>\n<meta property=\"og:description\" content=\"By: Natasha Lancaster Porchetta Focaccia Sandwich. Country Ham. Smoked Pork Belly. Not only can you enjoy these delectable dishes from an ever-changing menu at\u00a0Leland Eating and Drinking House, but you can also learn about the butchery process used to prepare them. 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