Posted By Nina Rangel on Fri, May 14, 2021 at 11:53 AM click image Instagram / swinehousesa San Antonio chef and butcher Joe Saenz to resume in-person whole hog butchering classes next week. San Antonio-born chef Joe Saenz is ready to get back to the business of butchering. The chef, founder and head butcher of Swine House, a purveyor of sustainably raised meat, will next week resume in-person butchering workshops after a year-long hiatus. The May 18 event will consist of a first-hand look at the process of breaking down an entire animal, led by a pro. A native San Antonian, Saenz spent nine years in New York City’s bustling restaurant and food-retail industry before returning to his hometown to introduce the ideas of righteous farming and craft