Let's Go Whole Hog: Butchery Basics

There are currently no dates scheduled for this listing. Add to your wish list to be notified of future dates or message the host to request a new date or private event.

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.

  1. The importance of heritage breed hogs
  2. Whole hog butchery into managable primal muscle groups
  3. Sourcing of hogs for at-home use
  4. Suggestions on using each cut and eliminating food waste

Student Reviews

5 | 1 review
  • Default user photo
    Lauren B.
    Let's Go Whole Hog: Butchery Basics

    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.

Show More

Salume Beddu

Small square charcuterie grp3255

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.

Other Classes You May Like