Whole Hog Breakdown

Learn basic hog anatomy and how to transform a hog carcass into cook-ready cuts. Class will cover safe handling of meat, tools of the trade (knives, saws, etc.), and breakdown techniques of the whole animal into roasts, chops, ribs, pork belly and more.

You will learn where your favorite cuts are located, and likely discover an unsung cut or two. This class will leave you with a better understanding of whole animal butchery and broaden your culinary skills.

Each participant will take approximately 20lbs of freshly cut pork meat home to cook and enjoy.

Things you will need:

• Please wear closed-toe shoes
• Comfortable clothes you don’t mind getting a little messy
• Fun and attentive attitude

Knives, cutting gloves, and an aprons will be provided.

**Participants will be asked to sign a simple waiver since we will be using sharp objects!**