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November 10 @ 9:00 am - 4:30 pm
One event on November 10, 2019 at 9:00 am
Registration Deadline: 11/2/2019
Students will receive a hands-on experience of butchering a hog. Saturday will consist of discharging a live organic pig, eviscerating the animal, and preparing the hog for hanging & cooling. The following day will be a full day of breaking the hog into primal parts, cutting individual pork chops, steaks, pork belly and hocks. The pig from the previous day will be used as and halved organic hogs. Participants will partner in groups of 2 per half hog for the breakdown. Students will leave with the meat they cut and break down (~35lbs), bones for broth and recipes for further processing. Time permitting, there will be options for making loose Italian and breakfast sausage from scrap meat.
Instructor: Ryan Wagner
Class fee: $120, material fee: $140. $10 off for VFC owners.