40 Westford Rd. Concord, MA 01742
April 6th, 2019; 6:30 pm - 9:00 pm

In the not too distant past, people knew how to butcher an animal. At the very least, we were familiar with seeing an animal whole before it made its way to our tables. We believe this experience is as important today as it was in our pasts. In this class, we’ll walk through the process, nose to tail, of how to butcher a pig into its primal cuts and more familiar retail cuts.

Menu:
Chef’s selection of hors d’oeuvres.

*Because we will process the whole pig, guests will take cuts of the animal home.
**Wine and Saltbox Beer will be offered.