Learn hands-on knife skills and 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 pasture-raised pork sustainably in today's food system. 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 hands-on workshop, with optional opportunities to cut, skin and debone pork if you'd like. The class includes tasting several pork cuts, and all participants will receive raw meat to bring home for future culinary practice.
This class takes place at Fleishers Greenwich and Westport (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 are transferable to a different date or attendee. Any changes must take place at least 7 days before the scheduled event date via email. Thereafter, Fleishers will issue store credit in the amount of 50% the registration fee.