Bolzano Artisan Meats is back, but maybe not as what you’d expect.

The artisan salami producer shut down its Milwaukee business in July ​following a dispute with the Wisconsin Department of Agriculture.

Rather than butchering and manufacturing salami, Bolzano will offer classes to teach the public how to do it themselves.

"We are really overjoyed to be back, and getting to just focus on classes," says Scott Buer, co-owner of Bolzano. "It actually lets us fulfill our mission more than we were able to in the past. Because of our unique process, we were never able to even bring meat other than pork into our facility, but now that we are only doing classes, and by doing these classes at MKE Kitchen, we can do stuff with lamb, goat, and more."

Buer says he hopes that, in addition to teaching butchery, that they will also offer classes on curing and drying meats.

"With our new emphasis on education, we're going to start having a line of classes just for teens with an interest in the culinary arts in the near future too," says Buer, "Maybe even taking the show on the road to other parts of the state and beyond."

The first butchery class, which will focus on butchering a whole hog, is slated for Sunday, Jan. 25, from noon to 4 p.m., at MKE Kitchen, 531 E. Keefe Ave. The class is $175 per person and tickets can be purchased online.