In this hands-on class we will break down half a hog muscle by muscle, discussing the cultural and culinary diversity that hogs offer. You’ll get to hand-cut pork chops, grind fresh ham, and learn to bone out a pig’s head! By the end of class, the students will have broken the pig down into cookable cuts including ribs, tenderloins, ham roasts, chops, and coppa. Each student will take home approximately 10-15 pounds of locally raised, pastured pork.

This class will take place at the Roof Crop (enter on Justine Street), and we will end the class by sharing some delicious charcuterie, cheese, and natural wine. Class will run approximately from 1pm to 4pm.

This class is limited to 8 attendees.