Day 1: CUTTING

Friday, Feb. 21 5pm — 8pm

The first day of the workshop is cutting, covering the basics of whole pig butchery, as the participants navigate how to get from a whole animal to individual cuts. You will learn the anatomy of the pig, and how to maximize its yield. We like to limit our workshops to 4 or 5 people per half pig, and everyone is encouraged to do some cutting.

Day 2: CASING + CURING

Saturday, Feb. 22 12pm — 4pm

In this class we teach the basics of making sausage and pâté, headcheese and terrines, pancetta and bacon, guanciale and prosciutto. Learn how to properly salt a ham, stuff a sausage, and saw a pig head in half. On the latter note, this is also the day we usually dine on pig brains, pressed and fried. They’re really good.