According to the organizers:
We think that the best way to learn about nose-to-tail cooking is through making porchetta from a whole pig. In this hands-on and demonstration based workshop, students will learn how to butcher and debone an entire pig, and then, season, roll and roast this show-stopping dish. Prepare traditional sides like braised greens and polenta as well as learn how to use off-cuts. This three-hour class will culminate in a feast with beverage pairings.