Sharpen your knife skills, learn where your favorite cuts of meat come from, and meet a local farmer in our Whole Hog Butchery class!
Join the
To allow time for one-on-one instruction and in-depth discussion, class size is limited to 6 hands-on participants and 8 observers (see below for ticket options).
Class will cover:
-bulk meat sourcing tips;
-basic hog anatomy;
-safe handling of meat, knives and butchering tools;
-how to break down a whole side of hog into cook-ready cuts of meat;
-how to use the leftover bones, trimmings and skin
You will work together with the CTMC to produce all the cuts. Please wear closed-toe shoes, comfortable clothes, hair up or covered, and bring a full coverage apron. Knives and cutting gloves will be provided. Bring a cooler or insulated food bag: hands-on participants will take home what they work with in class, approximately 10-15 lbs. of meat, bones, trimmings and skin.
We will not cook in this class, but charcuterie and wine will be provided.