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Butchery 101 x Alluvial Farms Whole Pig Class

  • bellingham technical college (map)

Seattle-based butcher and chef Kristina Glinoga (Matt's in the Market, Restaurant Bateau, ChefSteps) will demonstrate basic butchery techniques and principles on a locally and sustainably raised whole carcass by Whatcom County’s own Alluvial Farms! 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.

Meet farmers Katie and Matthew of Alluvial Farms, and learn all about their sustainable farm.

Bonus: Take home 2lbs of fresh, housemade sausage, featuring our well-raised local pork.

Deluxe Ticket: $200 includes a 10lbs pork share of delicious, well-raised meat, AND a recipe booklet so you know exactly how to cook all of it to restaurant quality standards!