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Tuesday, December 12, 7pm: A Holiday Ham Jam with Nick Macri of La Divisa Meats

Price $160.00

Seats Remaining:SOLD OUT

Chef-turned-butcher-shop owner, Nick Macri of Reading Terminal Market’s La Divisa Meats, returns to COOK this December for a dinner devoted to the holiday dinner pièce de résistance: ham! And we’re not talking about that sliced deli counter stuff; ham is the proper term for a fresh pork leg. Meat Man Macri will not only butcher a whole leg for the class, but he will serve guests a menu of prosciutto shaved brussels sprouts; "ham and cheese" lasagna with smoked ham, alpine cheese and fresh pasta; cider brined ham with crackling, gratin potatoes and greens; and pizzelles with whipped mascarpone and coffee. Before opening his own charcuterie-butcher shop, Macri worked at such iconic Philly restaurants as Southwark and Osteria. If you love ham, this one’s your jam!