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Pork 101: Whole Hog Tour & Sampling [Demo]

Regular price $ 100.00

Have you heard of coppa or pork brisket? Bring your whole hog questions and see pig butchery techniques from our team of expert butchers! In this nose-to-tail butchery demo, we'll review anatomy and cooking tips; learn how to break down, debone and skin properly; and discuss sourcing pork sustainably in today's food system. Get to know our partner JD Farms, where our non-GMO, pasture-raised pork comes from. Learn where your favorites cuts sit on the animal, and discover pieces you never knew existed. You'll come away with a richer understanding of whole animal butchery, and feel a closer connection to your food. This is a unique, interactive experience for a fun night with friends, dates, and more!

As pork is a large and complex animal, this class does not involve hands-on cutting, and is demo-onlyLight bites will be provided so you may sample our pork, and all participants will receive raw meat to bring home for future culinary practice. If you are interested in a hands-on workshop, please check out our Sausage 101, Poultry 101, and Pork 201 courses.

This class takes place at multiple locations (see dates for each location below). All attendees will receive an email one week prior to class with additional information. 

Rather not choose for them? Gift them a voucher to be redeemed for any class at any location that fits their schedule. 

Please enter the recipient's contact information below so that we can email them important logistical information one week before the class. We will not contact them before that time.

Refund Policy: Class registrations are non-refundable, but you can transfer to a different date or receive class credit to sign up for another class under the following schedule: 10 days or more in advance: You may transfer to another class or receive class credit for the value of the class. 2-10 days in advance: You may transfer to another class or receive class credit for the value of the class, minus a $30 fee. Less than 48 hours in advance: No class transfers or class credit will be issued. Requests for class transfers or credit must be made via email to