tail to snout butchery class 2020 with maiale deli in wilmington delaware

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 anad how Maiale uses them!
The class will follow with a farm to table lunch using the pig and local veggies from area farms.

Saturday, January 4th, 2020 from 11 AM to 2 PM

Whole Hog Butchery
Seam Butchery
Salami Tasting
Farm to Table Lunch

$95 Per Person

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


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