whole pig butchery class

Thursday APril 11, 2019 6 - 8:30 pm

at Bellingham Technical college culinary school, Bellingham, WA

3028 Lindbergh Ave, Bellingham, WA 98225. Building G, Room 105

on sale now, only twelve tickets left


Tickets on sale now! 

Thursday April 11, 2019 from 6 - 8:30 p.m.
Bellingham Technical College Culinary School 
3028 Lindbergh Ave, Bellingham, WA 98225
Building G, Room 105

Seattle-based butcher and chef Kristina Glinoga (Matt's in the Market, Restaurant Bateau, ChefSteps) will demonstrate basic butchery techniques and principles on a locally and sustainably raised whole carcass by Whatcom County’s own Alluvial Farms! Culinary students, home butchers, whole animal restaurants and catering companies can learn from Alluvial Farms about animal husbandry and welfare, and from Butchery101 about workers' rights (from farmers to meat packers to chefs), and

  • Learn how to utilize every bit of an animal to maximize deliciousness and value.

  • Learn how to shop for good meat purveyors and support a healthy local food economy.

  • The event will take place at Bellingham Technical College, in partnership with School of Culinary Arts.

  • Heavy hors d'oeuvres and a round of beverages will be provided.


Standard Ticket: $150. Every ticket holder will take home 2lbs of fresh, housemade sausage, featuring Alluvial Farms’ well-raised local pork.

Deluxe Ticket: $200 includes a 10lbs pork share of milk finished Alluvial Farms pork.

Check out Seattle Times article about Butchery101 whole pig butchery classes.