Pig Butchery...Nose to Tail Eating

Swine lovers can get a behind-the-scenes look at the butchering and cooking of a full heritage-breed pig at this class and tasting. The Meat Hook's Tom Mylan will break down the hog and discuss each section, while chefs Caroline Fidanza (Marlow & Sons) and Dennis Spina (Roebling Tea Room) prepare tastings of the just-butchered cuts, paired with flights of Coney Island lager. Bring extra cash: At the end, the leftover bits will be auctioned off to raise money for sustainable-food advocacy group Slow Food NYC.