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. 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.
Scroll to view our Winter/Spring 2026 events! We have a tentative weekend-long experience in southern Indiana scheduled for June 13-14, so stay tuned for tickets. Summer/Fall classes will be released in early 2026.
If you’re looking to learn from us beyond the scope of our scheduled classes, please reach out to mccullough@chicagomeatcollective.com to inquire about private classes. You can view some private class options here.
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Earlier Event: December 17
PAST EVENT: Homemade Charcuterie workshop at World of Whirlpool
Later Event: February 2
PAST EVENT: Basic Sausage Making