Perhaps it is time to invent a new word. Swine-apalooza? No, too much like a disease. Pork-arific? Better, but perhaps a whiff of the frathouse lingers. Pig-tastick? Pass me the bacon.

The reason for this conundrum of phrasing is the Pork and Knives and Swine and Dine events heading this way. The events are the result of a collaboration between Jan Buhrman and Aaron Oster with the Harbor View Hotel. Porks and Knives runs from Nov. 13 to 18 and features classes for both professional and amateur chefs. The classes will be held at The Kitchen Porch kitchen on Airport Road and are led by salumi maker and butcher, Francois Vecchio.

Mr. Vecchio is 75 years old and currently hails from Alaska. The reason he will be here is because, in his words, he has made it his life’s mission to teach people how to make salami. One could not find a better mentor in the way of all things piggie, the salty snack of the meat industry. For nearly 20 years, Mr. Vecchio owned and operated his family’s company in Switzerland. In 1981, he moved to California and introduced European-style Salumi to the West Coast. He has a passion for piggery. He is also fluent in English, French, Italian, Spanish and German.

Classes begin on Tuesday and are $300 a day. They include instruction on deboning and sorting, preparing stocks from bones and salumi recipes of all kinds. For a full list of classes and to register, visit or call 508-645-5000.

Then beginning on Nov. 16 the carving knives are replaced with forks as the event moves from the kitchen to the dining room of the Harbor View Hotel. Welcome to Swine and Dine.

On Friday, Nov. 16, there is a pig out with local smoke at the hotel and on Nov. 17 there is a farm tour, BLT Bonanza for lunch and a five-course dinner. Finally, on Nov. 18 there is a Sunday brunch.

For more details on these events and ticket prices visit

Bon Appetit