Main content starts here, tab to start navigating

Whole Pig Butchery Class

We are excited to welcome Butcher Kristina Glinoga to Osteria la Spiga on November 7th!
Part of our Future of Diversity Guest Chef Program.

Bundle up and join us for an outdoor Whole Pig Butchery Demo with warm beverages, snacks, and an opportunity to bring home some local pork!

Sunday Nov 7, 11am – 2pm | Doors open at 10:30am

Head butcher and owner of Butchery 101 Kristina Glinoga (Matt's in the Market, Restaurant Bateau, ChefSteps) will demonstrate basic butchery techniques and principles on a locally and sustainably raised whole pig (or side of pork). 

Learn about animal husbandry and welfare, workers' rights (from farmers to meat packers to chefs), and how to utilize every bit of an animal to maximize deliciousness and value. Also covered: how to shop for good meat purveyors and support a healthy local food economy. 

This will be a fun and educational 3-hour, in-person class, held outdoors on Osteria la Spiga's patio (dress warmly). Space is very limited, so don't delay!

*** Proof of vaccination will be required for attendance. ***

Ticket Levels & Inclusions:

Admission with Pork Share Upgrade – $250 per person
Access to class/event
Hors d' oeuvres/snacks
One drink ticket (from event menu)
5-10 lbs of gorgeous local pork, Butcher's choice of variety
(Pick-up date for pork shares is Nov 8th)
Buy Ticket

General Admission – $200 per person
Access to class/event
Hors d' oeuvres/snacks
One drink ticket (from event menu)
Buy Ticket

Add-ons:
Several pork share upgrades are also available, including fresh bulk sausage, homemade bacon, or a Frenched bone-in loin roast or holiday ham for your Thanksgiving table!

- - - - - - - - - - - - -

Doors will open at 10:30am, giving participants a chance to get a bite to eat and something to drink before the class begins at 11:00am. Hors d'oeuvres/snacks and one drink are included in the ticket price. A limited cash bar will continue to be available until 1ish.

Participants should dress warmly, as the entire class is expected to take place outdoors. In the event of extreme weather, the class will be moved inside the restaurant.

Kristina is not only passionate about humanely raised animals and supporting local farms, but also about the environment and equitable treatment of all people. 
10% of her proceeds will benefit StopLine3.org