$75 5 seats left
Start Date:

Thu, Oct 18, 7:00pm - 8:30pm

Next start dates (3)

Chelsea, Manhattan
75 9th Ave
Btwn W 15th & W 16th Streets
New York, New York 10011
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Class Level: All levels
Age Requirements: 18 and older
Average Class Size: 12

What you'll learn in this butchery class:

For the lover of all things pork! In Whole Hog Butchery, Fred & Giancarlo will break down a whole hog and describe the differences in butchering techniques for fresh cuts compared to cuts and muscles commonly used in charcuterie and salumi. Throughout the class Fred will explain the various age old techniques used in making charcuterie and preserving meats including but not limited to: salting, brining, dry-curing, fermenting and smoking. Participants will be invited to get their hands salty, helping prepare items in different cures. There will also be a thorough tasting spread to allow you to compare the various techniques explained during the class.

By the end of this class you'll be the chairman of your next Meat Board!

Please wear a sweater; classes take place in our cutting room which is usually at about 60 degrees.

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If you can not attend a class that you have purchased, please provide as much advanced notice as possible so we can try to fill vacant spots. Any cancellations prior to three days from the class will be issued a credit toward a future session. Any cancellations within three days of a class are non-refundable.


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Dickson's Farmstand Meats

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Start Dates (4)
Start Date Time Teacher # Sessions Price
7:00pm - 8:30pm TBD 1 $75
7:00pm - 8:30pm TBD 1 $75
7:00pm - 8:30pm TBD 1 $75
7:00pm - 8:30pm TBD 1 $75

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Reviews of Classes at Dickson's Farmstand Meats

(164 Reviews)
Whole Hog Butchery
Reviewed by Sunanda N. on 7/28/2018
The class was exactly what I hoped for and more. The instructors were very knowledgable and engaging. Definitely will recommend.
Whole Hog Butchery
Reviewed by Thomas Z. on 6/3/2018
Class was super fun and informative. I learned a great deal about the different cuts of meat. I have such respect for Aldo and his team. Highly recommend this class
Whole Hog Butchery
Reviewed by Anonymous on 3/3/2018
My dad and I had a lot of fun. Super educational and something we would have never experienced! Also the charcuterie board and wine/beer were great!
Whole Hog Butchery
Reviewed by Jessica W. on 2/9/2018
The charcuterie was delicious. Hands down, best ham I've ever tasted. We came home with a pack of bacon, which was thick cut and had hints of maple. The class itself was very informative. You won't be doing any cutting yourself, but it is still hands on if you want to touch the cuts or appendages (with gloves.) Really interesting from food perspective, and from an anatomical perspective.
Whole Hog Butchery
Reviewed by Bruce S. on 9/29/2017
Great class. The combination of having both the butcher and the charcuterie chef present made the class even more meaningful. The information from the chef was the part I enjoyed most. Well that along with a generous tasting of the finished product all during the demonstration. I made the mistake of having a sandwich just before the class. There was so much great cured product handed out in the class that eating earlier was not necessary. I am looking forward to the other classes offered by this group.

School: Dickson's Farmstand Meats

Dickson's Farmstand Meats

Dickson’s Farmstand is a purveyor of a unique selection of artisanal meat and meat products. Our beef, lamb, pork, goat and poultry are sourced from local farms , hand-picked because of their commitment to producing natural, humanely-raised, high-quality and distinctive meat products. At Dickson’s,...

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