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Butchering 101: Whole Hog & Meat Share

  • Eden Hall Campus, Dairy Barn Cafe 6035 Ridge Road Gibsonia, PA, 15044 United States (map)

This exciting workshop is part of our Maker in Residence series! The instructor, Maya Lantgios, is CRAFT's first Maker in Residence, focusing her time with us on creating butchering curiculum, developing a regional sausage recipe, and conducting market research for her products! Learn more about Maya in her bio below.

This two day workshop will run from 11:00 – 5:00 on Saturday November 2nd and Sunday November 3rd. Attendance to both workshop dates is required!!

The Whole Hog Butchering & Meat Share workshop produced by Chatham University’s Center for Regional Agriculture, Food, and Transformation (CRAFT) is led with the intent to educate community members on sourcing sustainable meat, what to do with a whole animal, and how to process it. The workshop is a two-day intensive class that will give attendees the knowledge and skill to be able to acquire a whole animal and process it into useable cuts of meat.

Some of the topics that will be discussed are sourcing meat sustainably, the economics of butchering your own meat, and why butchering increases your autonomy as an eater. This workshop requires no previous knowledge or skills in butchering and will teach attendees what to look for when purchasing a whole animal, what tools are necessary, how to break down a pig into basic cuts, as well as some processing.

Day 1: BUTCHERING, Sunday July 21st 11am - 5pm

  • Introduction to butchering - learning the cuts, learning tools, meat sourcing

  • Benefits of processing your own meat

  • Anatomy of the animal

  • The class will break down the animal under the direction of the instructor

Day 2: PROCESSING, Sunday July 28th 11am - 5pm

  • Curing

  • Sausage making

  • Tail to Snout cooking - using the whole animal

  • How to develop a recipe

  • Varieties and cultural differences in types of processed meat

Throughout both classes, each attendee will take home 15 to 20 pounds of meat that will be wrapped and ready for the freezer. The meat will include roasts, retail cuts, sausage, and bacon. Lunch will also be provided during both days of the workshop and will feature pork prepared by our instructor. We ask that attendees bring a cooler or insulated bags to both workshops for transporting the meat home safely!

Tickets for this class are extremely limited!!!

NOTE: If you'd like to pay for this event with cash or check, please e-mail or call 412-365-1118

Chatham Alumni receive a 10% discount! Use code ALUMNI at checkout.

Instructor: Maya Lantgios

Maya Lantgios graduated from Chatham University’s Masters in Food Studies program in 2018. She also holds an undergraduate degree from Chatham in Sustainability. While attending school Maya has worked as a fish cutter for over two years at a local grocery store in the Strip District of Pittsburgh. Her completed Masters thesis work was on butchery and meat production and consumer perceptions of animal products. Fish cutting was her entry point into processing animals but she went on to complete a one-year whole animal butchery apprenticeship at Bardine’s Country Smokehouse in Crabtree PA. Through the apprenticeship Maya was able to refine her sausage making skills as well as learn about curing and smoking techniques. Throughout her time at Chatham Maya has led a number of butchery-focused workshops for students and community members. As the new Maker in Residence for Chatham’s Center for Regional Agriculture, Food, and Transformation, Maya plans to lead more workshops and continue to deepen community engagement with meat processing.

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Earlier Event: October 27
Introduction to Focaccia
Later Event: November 9
Introduction to Indian Breads