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, January 6th, 2019 from 11 AM to 2 PM

Whole Hog Butchery
Seam Butchery
Salami Tasting
Farm to Table Lunch

$100 Per Person

Call 302-691-5269 to reserve your spot

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