Basic Pig Butchery

We’ll begin this hands-on class by demonstrating how to split sides of pork into primals, subprimals, retail, and charcuterie cuts using French, Italian, and American styles of butchery. Students will then divide into two groups and each group will do the same on another side of pig, with guidance from the instructor and an assistant instructor. By the end of class, the students will have broken the pig down into cookable cuts like ribs, tenderloins, ham roasts, chops, and coppas. When we’ve finished the last cut, we’ll shed the aprons and gather around our table for a light meal of charcuterie.


Take Home Perks

Students will go home with their share of meat, fat and bones (roughly 20 lbs.), plus recipes.


Date and Time

1pm-5pm. Open bar, 5pm-6pm


Chop Shop, Wicker Park

$210 per person