Learn how to butcher a whole pig. A “Snout to Tail” butchery class will be held at 10 a.m. on Sunday, Oct. 25, at Maiale Deli & Salumeria in Wilmington. Maiale owner Billy Rawstrom, a Johnson and Wales grad, will teach the class.
Participants will also learn about primal cuts of pork and how they are used and about sausage and salami principles. They will make their own salami and “adopt” it a few weeks later after it’s cured.
Butcher wannabes will also take home two pounds of fresh sausage, one pound of salami and a pack of bacon. The cost is $125 a person. Call 691-5269 to reserve a spot or visit www.maialecuredmeats.com.