Half Hog Butcher Class is offered by Turchetti's Salumeria for all ages and skill levels. Whether you dine in with us or enjoy at home, our mission is the promotion of sustainable, real food.
DurationHalf Hog Butcher Class is offered by Turchetti's Salumeria for all ages and skill levels. Whether you dine in with us or enjoy at home, our mission is the promotion of sustainable, real food.
Welcome to Turchetti’s Salumeria - we are Indianapolis’s first neighborhood butcher shop, restaurant, and usda production plant hybrid. As a full restaurant/soccer bar, neighborhood market, Forbes 30 under 30 recognized salumeria and a whole animal butcher shop - our business serves as a local community gathering place.
Whether you dine in with us or enjoy at home, our mission is the promotion of sustainable, real food.Agriculture in Indianapolis allows us to source the majority of our spring, summer and fall produce from farms within 15 miles of our shop. Indiana livestock is some of the best the country has to offer and we’ve partnered ourself with what we believe is the best out there.
Through sustainable growing practices to superior genetics our farmers are doing things the right way. We’re proud to support a whole animal and zero waste philosophy.
We’ll butcher a bone-in pork rack from which we’ll discuss the smoking process, make spicy sausage and demonstrate how cure some bacon. There will also be some pork ribs to roast and sides to eat. Â
Why not learn how to make a restaurant quality dinner at home? In this class, you'll master bone-in pork with herbs and preserves:
Whole Animal Butchery Class is offered by Balboa Catering. Cooking classes include a demo from Chef Alex Garfinkel, some friendly competition as you put your lessons into action, and a family-style meal that'll leave everyone full and happy.
Duck Two Ways Class is offered by Panzano for all ages and skill levels. This class focus on whole bird butchery.
Come join us for an evening butcher class to learn about whole animal butchery, different cuts, cooking techniques, and where your meat comes from!
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