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 work on butchering the remaining side of pork and primals with help from a CMC 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. This class is hosted by Local Foods, who will be providing some delicious locally sourced charcuterie and cheese and beer at the end of the class. Each student will take home 15-20# of local meat from the animal we butcher in class.