Once a week Trou Normand's head butcher Evan Blackburn breaks down the whole hog that will provide the pork we use our for our weekly menus and our charcuterie program. Share this experience during a butchery demonstration with Evan--you'll learn about meat cookery and charcuterie techniques with plenty of time for questions and explanation. 

This class is limited to a small group of nine and will take place around the communal table in our Butcher's Room where you'll be served cocktails, wine and snacks as you watch the demo.

For this class, Evan will break down a Riverdog Red Pig from Riverdog Farm. You'll learn the basics of pork butchery and how to break a whole hog into the specific cuts you are used to purchasing along with how we make the charcuterie and salami served at Trou Normand.

$100 per person.

Doors open at 5:30 PM
Class begins at 6 PM


Evan Blackburn is the Head Butcher for Bar Agricole and Trou Normand. After graduating at the top of his class from L’Academie de Cuisine near his hometown of Washington, D.C., he trained with Michelin two-star chef Gerard Pangaud, and further honed his skills at Marcel’s, where he butchered his first whole cow. He subsequently spent time in the Las Vegas kitchens of Theo Schoenegger and André Rochat before moving to San Francisco in 2010 and working at Ame as executive sous chef under Hiro Sone. He joined the kitchen at Bar Agricole to pursue his interest in whole-animal butchery, eventually moving to the butchery team at Trou Normand shortly after its opening in early 2014. Now, in his role as Head Butcher, Evan oversees the whole-animal butchery program and meat preparation for both restaurants. 


Riverdog Farm began as a 2-acre organic vegetable farm in Napa County. Started by partners Trini Campbell and Tim Mueller, Riverdog is now located in the Capay Valley and grows organic food on 450 acres. 

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