Butchery classes are divided into two, one-day events. We use pigs raised locally by our friend Jake O’ Francis of Valley Piggery. Jake co-leads the classes with Jeff Olsson.
DAY ONE – Cutting
Learn to break down the animal(s) into various cuts and maybe prepare a copa di testa to get things ready for day two. If you don’t know what copa di testa is you will when the workshop is through. We provide the knife.
DAY TWO – Casing & Curing
Taking your cuts from day one you will learn to make sausage, pâtés, cure hams, cure copa, eat brains, stuff a trotter, and make chicharrónes. Sound like a lot? It’s not as overwhelming as it seems but it’ll definitely fill up your freezer.
The next hog butchering series:
new dates coming soon!
visit our friends at valleypiggery.com to sign up
dinner and beverages served
Class fee – $150.00 (per day)
10% discount if both days are purchased.
To secure your space in a workshop call (or e-mail… etc)