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Breaking Down the Hog: The Ham

Monday, April 23

Community Parkway District

Join owner and head butcher of La Divisa Meats, Nick Macri, as we break down a hog by primal cuts. Each class will focus on a different cuts, giving a better understanding of each area, including how best to prepare and cook it.

This class focuses on the Ham. We will learn how to break down fresh ham, techiniques to brine it, explore the difference between ham, country ham, prosciutto, jamon, and more, and the ins and outs of pork cutlets. The hogs we use are heritage breed and are sustainably raised at Wyebrook Farm in Chester County, PA.

This is a five part series, held on Monday evenings in January through May. In this first part, we will focus on the ham. 

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Venue Information

Free Library of Philadelphia
1901 Vine Street
Philadelphia, PA 19103
215-686-5322 phone

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Ceramic glaze samples at University City Arts League, a welcoming space for people of all backgrounds to experience the arts.