Join us for our most requested class – Whole Animal Butchery: Mangalitsa Pork. This class, led by Chef and founder Matt Romine, featuring the very finest Michigan Heritage Pork, will introduce you to the principles of whole animal butchery. You will learn the subtle and tasty differences of each part of the pig and where they come from – Roasts, Chops, Ribs, Shoulders, and more. Topics of conversation may range from essential elements of sustainable farming, to ethical husbandry and processing, and from barbequing/smoking to charcuterie and curing. We'll also explore cooking methods and recipe creation around these delicious and unique cuts.

Bring your questions and your cooler! 

April 13, 2024 10 am to 1 pm at Farm Field Table (Ferndale, MI)

Class Admission- Plus Pork: Includes admission to the class and open forum discussion, as well as  approximately 15 pounds of Michigan Raised Mangalitsa pork per person to take home. $175 per person, or $300 for two. 

Class Admission- Spectator: Includes admission to the class and open forum discussion. $25 per person.