From Nose to Tail: Whole Hog Butchery & Cooking

Gain a behind-the-scenes look at whole-animal butchery and cooking with one of Northern Nevada's most celebrated chefs. Learn how a hog is broken down into primal and retail cuts, discover the best uses for each section, and gain a deeper understanding of sourcing, sustainability, and utilizing the entire animal. Along the way, Chef Mark Estee will share professional techniques, cooking methods, and culinary insights drawn from nearly three decades in the industry. Participants will enjoy demonstrations, tastings, and plenty of opportunities for questions and discussion.