As a kid, you thought chicken wings were naturally the shape of McNuggets. And little piggies? Lucky ducks spent their lives wrapped in blankets, of course.

Make up for lost time with Savenor’s Market’s spring/summer workshop series. Called “old-fashioned lessons on the lost art of butchery,” the monthly seminars cover the middle ground between farm and table.

Class topics include spring chickens, artisanal cheeses, and barbecue meats. But the big draw is Whole Hog, wherein the skillful staff shows you how to break down a humanely raised pig from snout to tail.

At $25 a pop (which includes a store discount), the classes aren’t a major commitment. Especially since understanding as much as you can about the food on your plate makes good sense.

Any which way you slice it.

Available at Savenor’s Market, 92 Kirkland Street, Cambridge (617-576-0214 or savenorsmarket.com).