July 15, 1:30 pm - 3:00 pm

MSU Hospitality Learning Center

Heritage Breed Pig Butchering Demo

Chef Hosea Rosenberg and Head Butcher Nate Singer of Blackbelly in Boulder, CO share the differences between old-world European butchering and preservation, and current methods defined by the USDA. This workshop will teach you about butchery techniques and cuts for ham, bacon, sausages, salami and everything in between. Finish up by sampling a selection of house-made Blackbelly provisions.



  • Hosea Rosenberg
  • Nate Singer