Whole Hog Breakdown
Currently all spring classes are SOLD OUT. Check back in April for summer class schedule options and dates!
Learn first-hand how to cut, saw, snap, and chop a whole hog into retail-worthy cuts for grilling, roasting, or any variety of cooking method your heart desires! We will teach you our approach to a mix of Old World and New World butchery techniques. This is a hands on experience if you so choose so be prepared to slice and dice!
The cost of the class includes a light snack of charcuterie, wine and beer, and 6-8lbs of your own cuts.
Class size is limited to 10 people in order to ensure that all students have the chance to properly learn and ask any questions.
Approximately 3 hours long, beginning at 5:30pm and ending around 8:30pm.