Whole Hog Butchery & Sausage Making
Chicago, IL
- Date
- Sat, Dec 12, 2026
- Local time
- 10:00 AM CST
- Venue
- CoLaboratory Chicago
- Admission
- Admission price not confirmed
About this event
Chicago Meat Collective’s hands-on class covers whole-hog butchery and fresh sausage making at CoLaboratory Chicago. Participants practice knife skills, cut chops, grind meat and hand-link sausage while discussing how different cuts can be cooked. The organizer says each attendee takes home approximately 10–15 pounds of locally raised pastured pork.
The class runs December 12 from 10 a.m. to 4 p.m. and is limited to 15 participants. A concluding tasting includes sausage, charcuterie, cheese and drink options. Book through the organizer’s ticket link and confirm the remaining places and admission price before attending.
Organizer: Chicago Meat Collective
Registration & participation: The organizer says the class is limited to 15 attendees; check the event page for registration availability.
Contact the organizer for accessibility information.
Getting there
1210 West Lake Street, Chicago, IL 60607
Open directions ↗Questions & answers
What time does the class run?
The organizer lists the class as running approximately 10:00 a.m.–4:00 p.m.
How many people can attend?
The organizer says the class is limited to 15 attendees.
Sources & latest check
Checked 2026-10-17. Confirm current schedules, admission and availability with the organizer before travel.