One of Mozza2Go's classes for their "scuola di pizza" was entitled "Introduction to Pig Butchery" and included this great description:
Join Mozza Chef Chad Colby as he demonstrates how to utilize a whole pig and turn it into a meal.
Yes, for only $150, I could have learned how to butcher a whole pig. Now granted, this is not the most practical of classes for the lay-cook. I mean, the closest I ever come to a whole pig is at the LA County Fair, but it just seems so cool.
If anyone has taken the class, please chime in. I'd love to hear about it and to know what you did with the snout.