Let's Go Whole Hog: Butchery Basics
with
Salume Beddu
TOP RATED
38 Have Dabbled
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 beautiful Red Wattle 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.
Minimum age
All ages welcome
What You Can Expect From This Experience
- The importance of heritage breed hogs
- Whole hog butchery into manageable primal muscle groups
- Sourcing of hogs for at-home use
- Suggestions on using each cut and eliminating food waste
Location
There are currently no upcoming dates scheduled for this Dabble. Log in to an account message the host or add to your bucket list to be automatically notified when new dates are posted.
MORE ABOUT YOUR HOST
Salume Beddu
TOP RATED
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.
EXPERIENCE REVIEWS
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Martha M.Reviewed on 02/28/19Karen and Mark were welcoming, friendly and super knowledgeable. We were encouraged to touch the hog to get a better understanding of what Mark demonstrated. Relaxed atmosphere. Learned bits about the curing process along the way. Would recommend to anyone interested in learning not only about butchery but also pork in general.
Karen and Mark were welcoming, friendly and super knowledgeable. We were encouraged to touch the hog to get a better understanding of what Mark demonstrated. Relaxed atmosphere. Learned bits about the curing process along the way. Would recommend to anyone interested in learning not only about butchery but also pork in general.
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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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