Whole Hog Cutting Classes

Thinking about getting your own whole or half hog from a farmer someday but just overwhelmed with so much pig? Or maybe you're a big foodie and curious about exactly where all the wonderful cuts of pork come from?

This unique class will be a chance to come to our facility and follow along as Scott Buer and the class turn a whole pasture-raised heirloom hog into finished cuts ready for the table. Plenty of hands-on cutting time in involved for anyone interested.

And where does all the pork go at the end of class? Home with the students, naturally!

Charcuterie School

Our Charcuterie School On-The-Go is a tasting event that takes place at various local establishments... guiding your minds and tastebuds as we sample our way through flights of paired salamis, beers, wine and cheeses. Be prepared to eat, learn, and really geek out with us on what makes Wisconsin's first dry-cured meats company tick, what the heck dry-curing is, and why it's great for heirloom breeds and small farms. Special Charcuterie School only deals will be offered, and of course we'll have all of our usual products for sale, too. Maps! Charts! Food! Fun!

$20 CHEAP

Join Bolzano at These Events

Charcuterie School On-The-Go

Find out the delicious details about what salami really is, why it's so delicious, and why it's great for small farms and heirloom pork. Scott and Christin, owners and creators of Bolzano Artisan Meats, share their love of food and interweave history, science, and great storytelling for a unique event you won't soon forget.

But it's not just learning - you'll be eating your way through generous guided tastings of their handcrafted salamis.

Check back soon for the next Charcuterie School On-The-Go!


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