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Butchery 101: Whole Pig Class and Lunch

Butcher and chef Kristina Glinoga (Matt's in the Market, Restaurant Bateau, formerly of ChefSteps) will demonstrate basic butchery techniques and principles on a locally and sustainably raised whole carcass (or side of pork).  Learn about animal husbandry and welfare, workers' rights (from farmers to meat packers to chefs), and how to utilize every bit of an animal to maximize deliciousness and value. Also covered: how to shop for good meat purveyors and support a healthy local food economy.

Take home a few pounds of delicious, well-raised meat, and a recipe booklet so you know exactly how to cook all of it!  

Snacks and coffee will be provided, as well as a belly-warming lunch made from the animal I'm butchering in the class.   

Four classes will be offered this winter. This is the a basic and introductory class on pork butchery.

Animal: pig