Need some pig steaks for the spring!? come cut them up with us!
As we go through half of a pig you will learn how it all comes apart; primal, sub-primal, and various finish cuts as well as appropriate knife skills. You will sink a knife into the pig to get hands on butchering! For those of you who learn by doing, this will be a unique and informative experience! Food is provided halfway through class. Each attendee will take home an equal portion of the half of pig we cut up during the evening!
Items to Bring for class: Not required, but suggested.
1.Beer or wine to enjoy during class.
Date: Friday Mar 11th
Time: 6-9pm
Class Size: 6
Location: Our Shop
