Whole Hog Breakdown

Currently all spring classes are SOLD OUT. Check back in April for summer class schedule options and dates!

 

Learn first-hand how to cut, saw, snap, and chop a whole hog into retail-worthy cuts for grilling, roasting, or any variety of cooking method your heart desires! We will teach you our approach to a mix of Old World and New World butchery techniques. This is a hands on experience if you so choose so be prepared to slice and dice! 

 

The cost of the class includes a light snack of charcuterie, wine and beer, and 6-8lbs of your own cuts.

Class size is limited to 10 people in order to ensure that all students have the chance to properly learn and ask any questions.


Approximately 3 hours long, beginning at 5:30pm and ending around 8:30pm. 

SAMPLE MENUS

 

    

Beltex Meats, Beltex Meats, Beltex Meats Beltex Meatsut you.

Beltex Meats
511 E. Harvey Milk Blvd (900 South)

Salt Lake City, UT 84105

     

801-532-2641

beltexmeats@gmail.com

CLOSED MONDAYS: 

January-April

 

Tuesday-Saturday 10-6

Sunday 10-4