La Divisa Meats

La Divisa Meats

Charcuterie & Butcher Shop

Hours: 8 am – 6 pm (Monday thru Saturday)

9 am – 5 pm (Sunday)


Heritage Breed Butchering Class at Wyebrook
Jan
29
3:00 PM15:00

Heritage Breed Butchering Class at Wyebrook

Are you curious where bacon comes from, what baby back ribs are, or why a butt is cut from the shoulder??? If so, then join us for our nose to tail butchering class/demonstration on Sunday, January 29th with an introduction to the farm and explanation of why we spend so much effort raising pigs outdoors!  You'll watch and learn what is involved in breaking down a cross section of one of our woodland pastured pigs.  You will be introduced to cuts you don't normally see on your supermarket shelves, learn a recipe or two, acquire a new appreciation for the art of butchery and leave with some fresh pork cuts.  The class is $85/person ($150 for 2) and limited to 15 people. This year, Wyebrook is adding a pig centric dinner option immediately following the butchering class.  For $120 you can enjoy the class along with a plated 3 course dinner.  Additional diners that were not interested in the butchering class can be added for $40/each. You can reserve a spot right here on in Wyebrook's online store.    

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Fresh Sausage Making Class at Wyebrook
Jan
22
3:00 PM15:00

Fresh Sausage Making Class at Wyebrook

Wyebrook farm will offer a sausage making class on Sunday, January 22nd from 3-5 pm in the Farmhouse.  Class is $85/person or $150 for 2.  The class will be limited to 10 guests per class to ensure more of a “hands on” experience. You can learn how to make sausages from an expert, Nick Macri from La Divisa Meats and Wyebrook Farm. You can reserve a spot here at our online store.

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Heritage Breed Butchering Class at Wyebrook
Jan
15
3:00 PM15:00

Heritage Breed Butchering Class at Wyebrook

Are you curious where bacon comes from, what baby back ribs are, or why a butt is cut from the shoulder??? If so, then join us for our nose to tail butchering class/demonstration on Sunday, January 15th with an introduction to the farm and explanation of why we spend so much effort raising pigs outdoors!  You'll watch and learn what is involved in breaking down a cross section of one of our woodland pastured pigs.  You will be introduced to cuts you don't normally see on your supermarket shelves, learn a recipe or two, acquire a new appreciation for the art of butchery and leave with some fresh pork cuts.  The class is $85/person ($150 for 2) and limited to 15 people. This year, Wyebrook is adding a pig centric dinner option immediately following the butchering class.  For $120 you can enjoy the class along with a plated 3 course dinner.  Additional diners that were not interested in the butchering class can be added for $40/each. You can reserve a spot right here on in Wyebrook's online store.    

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Sep
12
12:00 PM12:00

Greensgrow - Charcuterie with Nick Macri

Get the basics of at-home charcuterie with local charcuterie go-to chef Nick Macri. In this hands on workshop, everyone will get to make their own pâté, and learn techniques for grinding meat at home. We’ll start with forcemeats and discuss how to make them and use them in various pâté and terrine recipes. We’ll provide a variety of garnishes for your pâté that we’ll bake in class for you to enjoy at home.

This is a great opportunity for beginners and experienced at-home charcuterie makers to get troubleshooting tips from an expert and talk about their at-home charcuterie production questions or concerns.

Get tickets here!

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Pâté Party with Nick Macri
Apr
25
7:00 PM19:00

Pâté Party with Nick Macri

Join COOK’s favorite Canadian chef and butcher, Nick Macri, when he returns to COOK for a pâté party for the ages! Nick has taught classes across the city, won cooking competitions, worked in some of Philly’s top kitchens, and most recently, he took over the Border Springs Farm stand at Reading Terminal Market to realize his dream of having his own butchery storefront, now known as La Divisa Meats. Join Chef Nick when he returns to COOK with a divine meat-centric menu of: Country pate, gherkins, grain mustard; "Bahn mi" crostini with pork liver pate, carrots, cilantro, chilies; Head cheese with cavatelli pepato shepherd cheese; Veal and pork pate en croute with roasted mushrooms and greens; and Chocolate "Pâté". Nick is the restaurant industry’s go-to guy for meats so dont miss out on this special event at COOK! 

Get your tickets here!

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Apr
23
6:30 PM18:30

The Love is Real: Pork Belly

  • Reading Terminal Market - City Kitchen (map)
  • Google Calendar ICS

Get a taste for Meat Man Macri's pork belly-centric dishes and come prepared to learn some tips and tricks to prepare it like a natural at home. 

Macri, will educate you on cooking techniques of pork belly and more. Come prepared with questions regarding all things meat, and he will be sure to answer them, Meat Man Macri style. 

Pork belly; it's not just bacon!

Buy Tickets Here 

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