Bolzano Artisan Meats is the first company in Wisconsin to bring back the lost art of dry curing, and one of the only in the nation to make products from locally raised heirloom hogs. 
Bolzano Charcuterie School & Classes
Please visit our Events page for more information
Whole Hog Butchering 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!
Check out our Events page for dates and times
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 the Events page for the next Charcuterie School On-The-Go!
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