Join master butcher Rian Rinn as he demonstrates and instructs in the step-by-step process of pork butchery. Using a whole, sustainably- and locally-raised 200-pound Berskhire pig as a model, particiants will learn how to safely and efficiently transform a whole carcass into primal cuts and then into a variety of individual cuts. Throughout the class, guests will enjoy snacks and wine and lots of Q&A time with Rian. All the freshly butchered meat cuts will be available for purchase at the end of the class.