In this hands-on class we will break down half a hog muscle by muscle, discussing the cultural and culinary diversity that hogs offer. You’ll get to hand-cut pork chops, grind fresh ham, and learn to bone out a pig’s head! By the end of class, the students will have broken the pig down into cookable cuts including ribs, tenderloins, ham roasts, chops, and coppa. Each student will take home approximately 10-15 pounds of locally raised, pastured pork.

This class will take place at the Hatchery (135 N Kedzie Ave, Chicago), and we will end the class by sharing some delicious charcuterie, cheese, and natural wine. Class will run approximately from 11am to 1 pm.

This class is limited to 8 attendees.