PMC Two-Day Pig Butchery, Italian "Kitchen Charcuterie" and Cookery Workshop March 24 & 25, 2018

A two-day, hands-on hog butchery, charcuterie, and cooking workshop with Nostrana's head butcher, Rob Roy. Students will learn how to butcher a pig, how to make easy kitchen charcuterie like pancetta and sausage as well as how to make cured charcuterie like ham and pancetta. NOTE: This is a two-day class. Class takes place each day from 9a-1:30p .