Learn all about the time-honored art of pork butchery and hand-crafted salumi from the expert behind Seattle’s Norcino Salumi. Seamus Platt, a longtime restaurant industry veteran who now owns and operates his own salumeria, lends us his expertise as we gather in the schoolhouse kitchen for a whole hog butchery demo and lively discussion on the various cuts, applications, cooking, and curing techniques for pork, followed by hands-on instruction on how to make lonza, a dry cured pork loin salumi. Guests will stuff and tie their own lonza to take home and dry-age, as well as salumi insaccati,  plus receive a share of the fresh pork. We will also enjoy a hearty lunch featuring Norcino salumi, cheeses from Bella Luna’s Bellsong creamery, and wine alongside beautifully-prepared cuts from the butchery demonstration. Come eager to learn!