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Pork 101: A Tour of Pork [Tasting]

Regular price $ 100.00

We're thrilled that our flagship pork class is back in our new butchery class space for an even richer experience.

Bring your whole hog questions, taste cuts side by side, and see pork butchery techniques from our team of expert butchers!  In this nose-to-tail demo, we'll first look at how to break down a side of pork into its four primals (ham, loin, belly, and shoulder), and then explore the variety of cuts that we can get from an entire side of pork.  While learning how we can utilize the entire animal, we’ll also discuss the best ways to cook each cut.

Great pork doesn’t come easy, and we’ll also talk about the mission of Fleishers, and how to source pork sustainably in today's food system. You'll get to know our partner JD Farms, which provides our heritage breed, non-GMO, pasture-raised pork.

Learn where your favorites cuts sit on the animal, and discover ones you never knew existed, from the coppa to the pork brisket and the neighboring “secreto,” a tender, well-marbled cut that is tucked away in the shoulder. You'll come away with a deeper understanding of whole animal butchery, and feel a closer connection to your food.

This class will include a sampling of pork. The cuts presented may vary, but will include meats from different primals, so that you will experience a diversity of cuts and preparations.

For example, you might explore a juicy sirloin steak, then try a richly flavored smoked ham, and end with the magnificent coppa—a clear favorite among our butchers.

You'll also receive a beautiful pork cut to take home to cook and taste.

This is a unique, interactive experience that makes for a great night with friends,  dates, and more. It would also make a terrific gift for any culinary connoisseur!

Since butchering a hog is a complex and skill intensive process, this class does not involve hands-on cutting, and is demo-only. If you are interested in a hands-on workshop, please check out our Sausage 101Beef 201: Top RoundPoultry 201: Chicken Ballotine, and Pork 201: Pig's Head courses.

See dates and locations for this class below. All attendees will receive an email one week prior to the class with additional information. 

Rather not choose for them? Gift them a voucher to be redeemed for any class at any location that fits their schedule. 

Please enter the recipient's contact information below so that we can email them important logistical information one week before the class. We will not contact them before that time.

Refund Policy: Class registrations are non-refundable, but you can transfer to a different date or receive class credit to sign up for another class under the following schedule: 10 days or more in advance: You may transfer to another class or receive class credit for the value of the class. 2-10 days in advance: You may transfer to another class or receive class credit for the value of the class, minus a $30 fee. Less than 48 hours in advance: No class transfers or class credit will be issued. Requests for class transfers or credit must be made via email to 

 "I loved the class, I learned a ton. I will definitely be looking for more classes in the future!"