Take your meat-crafting skills to next level by learning the principles of whole hog anatomy, basic butchery techniques, and the preparation of common retail pork cuts.
Whole Hog Butcheryis a half-day class (4-5 hours), beginning with an overview of pasture raised meats, followed by a detailed demonstration of the basic principles and techniques for butchering a whole hog carcass into primals.
Participants will work hands-on, cutting sub-primals and preparing retail meat cuts. The course includes an introduction to simple techniques to use in your own kitchen, as well as methods and tips for preparation and cooking.
Each participant will leave with a selection of wrapped finished cuts and recommended recipes. Lunch and light refreshments are provided.