Whole Hog Breakdown

ALL SPRING 2020 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. 




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

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

Salt Lake City, UT 84105





Thursday 10-6

Friday 10-6

Saturday 10-6

Sunday 10-4

Delivery THURSDAY/FRIDAY. via website order. Call for more information or check the Delivery tab out up top!

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