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
New Class to be Scheduled Soon

Whole Hog Butchery
Seam Butchery
Salami Tasting
Farm to Table Lunch

$100 Per Person

Call 302-691-5269 to reserve your spot

Call 302-691-5269 to pay with a credit card over the phone.
Use our Pay Pal button below for faster reservations!

PAY PAL BUTTON FOR THE NEXT CLASS COMING SOON