Sustainable butchery and food practices start local, and purchasing your meat from small-chain farmers and butcher shops is the best way to make a positive impact in the meat industry. Knowing your basic cuts, as well as how to buy, prepare, and cook them, is a vital part of being a participant of the slow food movement. Join Dylan Carasco in this installment of his pork butchery series, where he’ll focus on how to break down and cook the midsection. On the menu: maple-roasted pork belly with brussels sprouts and walnuts; grilled bone-in pork chops with a brown sugar-mustard pan sauce and winter squash; and an updated version of the classic Italian chicken parmesan: pan-fried boneless pork cutlets with spaghetti, tomato sauce, and mozzarella, baked until golden.

Please note: some classes can be adjusted for students with dietary restrictions, but many cannot. If you’re vegetarian, pescatarian, or gluten-free, you can use the drop-down menu on our events page to view the best classes to fit your needs. If a class you’re interested in doesn’t appear in that filtered view, please email us before registering and we’ll see if the class’s menu can be modified.