Salume Beddu PorkShop

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ABOUT THIS EVENT
Event Category

Food & Drink

Event Overview

Ever wanted to learn how to butcher from the man who, according to Forbes, is responsible for the "best salami in America"?

Join us for ‪PorkShop‬, a two-day butchery course ending in a Nose to Tail dinner and wine pairing. Topics in the two-day course include: the importance of heritage breed hogs and responsible farming methods with Harry Cope of Cope Grass Farm. Then Mark Sanfilippo, our head Salumiere and porcine master, will demystify whole hog butchery, show you basic cure techniques, and you'll even try your hand at sausage making.

Bonus: you'll leave with the sausage you create! Beyond the invaluable skills you'll learn, you will also enjoy breakfast and lunch both days and an incredible Nose to Tail Dinner hosted by Local Harvest Cafe with wine pairings on Monday evening. You'll leave with the confidence in your ability to impress friends and family with your newly acquired bacon making skills, a love for spicing, stuffing, and cooking up your very own sausages, and armed with a secret Sanfilippo family recipe for the perfect porky meat sauce. Did we mention you'll be very well fed? Like roll you out in a wheelbarrow well fed!

Minimum age

All ages welcome

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Salume Beddu

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Provided you don't mind lame dad jokes you'll love learning from our head salumiere Mark Sanfilippo. Trained under the Batali/Silverton powerhouse at L.A.'s Pizzeria Mozza this man knows his way around a kitchen only slightly less than he knows his way around a hog. He's been creating, according to Forbes, the "best salami in the country" for the past six years at his humble South City salumeria, Salume Beddu. Let him teach you how to cut, grind, cure, and stuff, and certainly let him feed you.

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