Instagram / swinehousesa
San Antonio chef and butcher Joe Saenz to resume in-person whole hog butchering classes next week.
San Antonio-born chef Joe Saenz is ready to get back to the business of butchering.
The chef, founder and head butcher of Swine House, a purveyor of sustainably raised meat, will next week resume in-person butchering workshops after a year-long hiatus
. The May 18 event will consist of a first-hand look at the process of breaking down an entire animal, led by a pro.
A native San Antonian, Saenz spent nine years in New York City’s bustling restaurant and food-retail industry before returning to his hometown to introduce the ideas of righteous farming
and craft butchery to mainstream eating in South Texas.
Tickets for the event — which will also feature local craft beer, fine cheeses, charcuterie and accoutrements along with the demonstration — are available on Eventbrite for $75
The event will take place at the Espee Pavillion at St. Paul Square, at 1174 E. Commerce St., from 7-8:30 p.m. VIP tickets, which run $125, include early access to the venue, a happy hour cocktail with Saenz and a selection of pork cuts, bacon and sausage to take home after the class.
So many restaurants, so little time. Find out the latest San Antonio dining news with our Flavor Friday Newsletter.