Let's Go Whole Hog: Butchery Basics

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5.0 | 1 review

ABOUT THIS EVENT
Event Category

Food & Drink

Event Overview

Ever wanted to learn how to butcher from the man who, according to Forbes, is responsible for the "best salami in America?" Join us for a whole hog butchery demonstration. Mark Sanfilippo, our head Salumiere and porcine master, will demystify whole hog butchery and offer suggestions on how you might use each cut. We are thrilled to be working with a beautfiul Berkshire hog from Cope Grass Farm in Truxton, MO. Don't miss this informative and fun event! Enjoy a small cured meat platter while you learn; BYOB.

What You'll Learn
  • The importance of heritage breed hogs
  • Whole hog butchery into managable primal muscle groups
  • Sourcing of hogs for at-home use
  • Suggestions on using each cut and eliminating food waste

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MORE ABOUT YOUR HOST

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Salume Beddu

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Provided you don't mind lame dad jokes you'll love learning from our head salumiere Mark Sanfilippo. Trained under the Batali/Silverton powerhouse at L.A.'s Pizzeria Mozza this man knows his way around a kitchen as well as he knows his way around a hog. He's been creating, according to Forbes, the "best salami in the country" for the past six years at his humble South City salumeria, Salume Beddu. Let him teach you and certainly let him feed you.

STUDENT REVIEWS

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    Lauren B.
    Reviewed on 04/08/17

    My husband & I had a wonderful time learning the Italian method of hog butchery. The shop was perfect, the kitchen & facilities super clean, and the instructors more than willing to share their knowledge.

    My husband & I had a wonderful time learning the Italian method of hog butchery. The shop was perfect, the kitchen & facilities super clean, and the instructors more than willing to share their knowledge.

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