We're excited to offer another amazing hands-on butchering workshop where each participant will break down an entire 80-pound roaster pig. Chef Dino Bugica of Diavola Pizzeria starts the workshop with a discussion about butchering basics.

We’ll take a break mid-day for a pork-inspired lunch. At the end of day, Dino will discuss curing and demonstrate how to make pancetta to cure at home. Each participant will take home all the cuts from their pig.

Participants are asked to bring their own sharp boning knife, cleaver, and a large cooler to transport the meat. We will have extra cleavers for use during the class and we will provide ice for the cooler to keep the meat chilled for your drive home. One or two people can work on a single pig