Local Pig — Local services in Kansas City

Visited for both lunch in the restaurant and a sausage-making class in the back room of the butcher shop. Eating at the restaurant, the “Pigwich” sandwich was delicious, and excellent fries with a quality beer selection. The sausage class was interesting, as much as a sneak peek into the inner-workings of a butcher shop operation as much as a class for personal future cooking. The instructor was knowledgeable and friendly, and sounds like has dealt with a diverse array of groups from lit bachelor parties (sir please don’t touch the knife) to our group which was a split of a corporate group and some individuals. Information about the sausage recipes itself was decent, though there were a lot of barriers presented tough to surpass at home like the quality ingredients like fresh spices that were ground and smoked vs. dry goods you get at the supermarket. More interesting than anything was the culinary knowledge shared by the professor that is transferable to almost any type of grilling, prep and shopping for meat-based food. Left with a heavy bag of handmade sausage, ready for the grill. After the class and lunch, it was a busy Sunday at the River Market, vibrant and alive with patrons which was a nice change of pace coming out of the Covid pandemic. So many colors, smells, farmer’s market goods, and antiques and miscellaneous...

This is a review of the Whole Hog Class for sausage making, hog breakdown, and smoked meat preparation. These 3 classes are great for young and old alike. You learn the how to break down the hog carcass, on a real hog carcass. There are some hands-on activities, for everyone interested. You learn safety and cleanliness procedures. During the sausage preparation you get recipes they use in their shop as well as assembling the ingredients, with everyone getting a hands-on opportunity. You learn what is required and what ingredients can be changed to make the sausage flavor your own. You learn breakfast sausage as well as link sausage like Italian and bratwurst. During the smoked meat instruction, you learn about the different combinations of meat, spices and liquid to create many different types of salami. You get hands on instruction of assembly and stuffing the casings. This is a great class with a great workspace. You are underground in their workspace with professionals who are making products every day. The experience with family and friends is without value and will...

My husband & I live in SW Florida. We travel a lot, and The Local Pig is our FAVORITE butcher shop anywhere! I am hooked on their smoked and brined pork chops and pork loins. We were there last weekend, and my husband had called Shane earlier in the week to please freeze some of the chops for me to take back to Florida. We picked them up and kept them frozen until my flight. I only had a carry on bag, and when going through security, TSA saw them and asked what it was. When I told them I had frozen pork chops, they actually discussed keeping them. Without thinking of the consequences, I stood up and told them they were MY pork chops, and that I WAS getting on that plane with them! Now, I have to wait for my husband to get home to grill them for me! I guess I have addiction to the Local Pig, since, obviously, I was willing to go to jail to keep my chops! I sure hope there's...