The Whole Hog: Pig Butchering Basics

Expand your culinary skills and deepen your understanding of traditional food production in this butchery class.

With the industrialization of our food process, it is less and less common for people to understand how their meat is prepared. Learn to butcher in a way that gives you more options and knowledge as a consumer; the purchasing, cooking, and eating of meat.

Participants will take part in the butchering process for a half hog. Students will learn how to separate cuts, make sausage, and prepare bacon utilizing knives, saws, and other tools. Students will go home with a small cut of meat, such as a pork chop, and will have the option to buy more pork at a discounted price.

This class does not include the slaughtering of the animal.
Please wear clothing that can get greasy, as well as closed toed shoes and a way to keep hair tied back. Aprons and lunch will be provided.

Instructor: Ryan Bajan