In this hands-on class we will break down a whole 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 hone your knife skills! We will also incorporate the basics of sausage making, hand-linking about 20 pounds of fresh sausage using cuts from the hog. By the end of class, the students will have broken the pig down into cookable cuts including ribs, tenderloin, ham roasts, chops, and coppa, plus sausage. Each student will take home approximately 10-15 pounds of locally raised, pastured pork.

This class will take place at CoLaboratory Chicago, in the West Loop. We will end the class with a tasting of fresh sausage, charcuterie, and cheese, along with wine, beer, and N/A options. Class will run approximately from 10 am to 4:00 pm.

This class is limited to 15 attendees.