Chef Billy Rawstrom
Chef Billy Rawstrom will break down a whole 240 pound pig from the tail to the snout. He will discuss the different primal cuts of the pig, how to use them, how Maiale uses them, and the class will follow with a farm to table lunch using the pig and local veggies from area farms.
Snout to Tail Butchery Class
Sunday March 4th 11 AM
Whole Hog Butchery
Farm to Table Lunch
Call 302-691-5269 to reserve your spot
$100 per person
Call 302-691-5269 to pay with a credit card over the phone.
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