Pig Butchering Class
Mar 19th, 2017 –
Are you curious where bacon comes from, what baby back ribs are, or why a butt is cut from the shoulder??? We are still curious about that one ourselves! If so, then join us for our nose to tail butchering class/demonstration on Sunday, March 19th with an introduction to the farm and explanation of why we spend so much effort raising pigs outdoors! You'll watch and learn what is involved in breaking down a cross section of one of our woodland pastured pigs. You will be introduced to cuts you don't normally see on your supermarket shelves, learn a recipe or two, acquire a new appreciation for the art of butchery and leave with some fresh pork cuts. The class is $85/person ($150 for 2) and limited to 15 people. This year we are adding a pig centric dinner option immediately following the butchering class. For $120 you can enjoy the class along with a plated 3 course dinner. Additional diners that were not interested in the butchering class can be added for $40/each. You can reserve a spot right here on in our online store. Bring your questions, your curiosity and your love of all things porcine!!