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Whole Hog Butchery

Discover the art of whole hog butchery and learn the age-old techniques of charcuterie and salumi in this immersive class. Get hands-on experience in preparing different cures and indulge in a thorough tasting spread to compare the various methods. Don't forget to bring a sweater as the class takes place in a cool cutting room.

  • All levels
  • 18 and older
  • $85
  • Earn 10% Rewards
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  • 75 9th Ave, New York, NY
  • 90 minutes
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  • $85
  • 90 minutes
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Class Description

Description

What you'll learn in this butchery class:

For the lover of all things pork! In Whole Hog Butchery our butchers 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 we'll explain the various age old techniques used in making charcuterie and preserving meats including but not limited to:

  • Salting
  • Brining
  • Dry-curing
  • Fermenting
  • 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.

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

Refund Policy

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 five days from the class will be issued a credit toward a future session. Any cancellations within five days of a class are non-refundable.

In any event where a customer wants to cancel their enrollment and is eligible for a full refund, a 5% processing fee will be deducted from the refund amount.

Reviews of Classes at Dickson's Farmstand Meats (234)

(4.8-star rating across 234 reviews)
  • Whole Hog Butchery

    Reviewed by Jill G. on 3/7/2020
    This class was super fun! Rebecca and Chris are very knowledgeable and fun to chat with.
  • Whole Hog Butchery

    Anonymous review on 2/24/2020
    Would have been great if there were hands-on participation... safety aside
  • Whole Hog Butchery

    Reviewed by Ed M. on 5/31/2019
    Wasn't as hands-on as I had imagined but it was fun handling body parts as they were hacked off.
  • Whole Hog Butchery

    Anonymous review on 11/17/2018
    Awesome instructors and impressive shop!
  • Whole Hog Butchery

    Reviewed by Jessica L. on 10/22/2018
    Would have liked more hands-on butchery - informative but more of a demonstration rather than a butchery class.
  • Whole Hog Butchery

    Anonymous review on 10/20/2018
    Very informative. The instructors were willing to answer all sorts of questions and really make it an immersive experience.
  • Whole Hog Butchery

    Reviewed by Mariska S. on 9/28/2018
    The instructors were awesome. Loved this course!
  • 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

    Anonymous review 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.
  • Whole Hog Butchery

    Reviewed by john l. on 9/23/2017
    Up close demoinstration of how to butcher a pig. Beyond breaking down the primals, they explained where such cuts as coppa, brisket, and flank were located. We also sampled housemade charcuterie and discussed preserving and smoking techniques.
  • Whole Hog Butchery

    Anonymous review on 8/26/2017
    Amazing class by Aldo and Fred. Not a hands on class but you get to touch the pig parts if you wish. Snacks from each part of the pig are given and an explanation of how these delicacies are produced, from head cheese to spiral ham. I really enjoyed learning about the anatomy and how knife skills and precision is important. Butchers deserve as much recognition as sushi chefs!
  • Whole Hog Butchery

    Reviewed by Vincent S. on 6/3/2017
    Quite an informative time. Not hands on or it would be 5 star. Friendly staff clean shop. The apps and beverage were also quality. I would do it again as a refresher to my own butchering. Definitely worth the price.
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Review Summary by CourseHorse

Students generally enjoyed the classes at Whole Hog Butchery, finding them informative and fun. The instructors were praised for their engaging teaching style. Most students were able to learn a great deal about the different cuts of meat and gain respect for the butcher's craft. The classes also included opportunities to interact with the cuts of meat and ask questions about them. The charcuterie provided during the classes was highly praised for its deliciousness. Overall, students found the classes to be a worthwhile experience. Quotes: 1. "I learned a great deal about the different cuts of meat. I have such respect for Aldo and his team. Highly recommend this class." 2. "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." 3. "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."

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Questions & Answers (1)

Get quick answers from CourseHorse and past students.

Question from Nicole G.
Are there tickets I need to print and bring with me to the class once I've enrolled?
Answer from Brenda L. CourseHorse StaffCourseHorse Staff
Hi Nicole, once you book this class, we will send your enrollment details to Dickson's Farmstand Meats. You just need to be there and let them know you are enrolled through CourseHorse and have a great time. :)
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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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Dickson's Farmstand Meats

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