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Ticket Type Price Fee Quantity
Arcadia Member Ticket - Whole Pig Butchery
Arcadia Members receive priority access to tickets and a 10% discount on ticket prices.
$67.00 $4.68
Non-Member Ticket - Whole Pig Butchery   more info $75.00 $5.12

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Event Details

Whole Pig Butchery


Nathan Anda

Chef - Red Apron Butcher
Whole Pig Butchery 
Join master butcher Nathan Anda at the soon-to-open D Street location of Red Apron for a personal hands-on demo in breaking down a whole pig. Red Apron is the nation's first and only butcher to offer 100 percent Animal Welfare Approved pork -- from which Nate makes more than 100 varieties of charcuterie. Nathan will discuss the importance of sustainable practices, touch on the traditions and trade secrets of old world butchers, and lead a guided tour through the anatomy of the pig and all the delicious possibilities. Attendees will also be treated to a tasting of Red Apron charcuterie and a craft beer. The class will also include a question and answer period with Nathan. 
And: come prepared to bid on the pork chops, ham, shoulder and secret butcher's cuts carved to take home and enjoy! Sales benefit Arcadia (and your freezer, and your dinner!) Your ticket price includes food and beer, and an afternoon with one of the leaders in American butchery. 
Date: Sunday, February 23, 2014
Time: 3:00 PM
Location: Red Apron, D St NW, Washington DC
Price: $75
Tickets Available: 40

Meet the Master: Nathan Anda
Chef - Red Apron Butcher

Nathan Anda is the Butcher and Executive Chef at Red Apron Butcher, an artisan butchery and small batch producer of handmade charcuterie founded in 2009. His combination of traditional techniques and culinary expertise has helped Red Apron emerge as D.C.’s definitive source for real and honest charcuterie, pâtés, salumi, terrines, sausages and more. Anda’s work earned him a Good Food Award in 2011 for charcuterie, and accolades from The Washington Post, Men’s Health, Bon Appetit, Washingtonian, Urban Daddy, and others. Raised in New Hampshire, Anda’s family later moved to Charlottesville, Virginia and it was there he first started cooking, and was soon learning under chef Angelo Vangelopoulos at the Ivy Inn. Here, and at subsequent internships to follow, he learned about charcuterie and the craftsmanship required to do it right. Eager to make cooking his profession, Anda soon enrolled in the New England Culinary Institute in Montpelier, Vermont, where he took every course offered on butchery and charcuterie.


Upon returning to the area, Anda worked in the kitchen at Equinox Restaurant in Washington, D.C. for two years before being tapped to help open and run Salamander Market in Middleburg, Virginia. In 2004, he accepted his first Executive Chef role at Tallula and EatBar in Arlington, Virginia. Anda quickly opted to break down whole animals to use in his charcuterie, baby burgers, housemade bacons, and foie gras, which soon gained acclaim from USA Today and The Washington Post. All the while, Anda continued to build on his knowledge through butcher shop tours in Italy, fermented and cured meat workshops at Iowa State University, and an internship at The Fatted Calf in San Francisco. In 2008, Anda founded Red Apron Butchery and began actualizing his vision for pure, quality meats.


Through Red Apron, Anda has built close relationships with local farms that raise their animals following sustainable and humane rearing practices. During production, he hand-grinds and mixes meats according to his personal, finely tuned recipes for the nearly 70 goods in the Red Apron larder. Each product is cased by hand and aged or smoked – often for months and under careful watch – until it’s just right.

Have questions about Whole Pig Butchery? Contact Arcadia Center for Sustainable Food and Agriculture


Red Apron Butcher
D St. NW
Washington, DC


Arcadia Center for Sustainable Food and Agriculture

Arcadia Center for Sustainable Food & Agriculture is dedicated to creating a more equitable and sustainable food system and culture in the Washington, DC area and a collaborative space for the many local efforts and initiatives around better food.

Our mission is to improve the health of our community, the viability of local farmers, and preserve our environment for future generations by combining education about healthy food and its sources with better logistical connections between local farmers and the urban and suburban core of the region.

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