Basic Pork Butchering 

BASIC PIG BUTCHERY

 Adam Danforth a James Beard and IACP award-winning author and butcher will begin this hands-on class by demonstrating how to split sides of pork into primals, subprimals, retail, and charcuterie cuts. Students will then divide into two groups and do the same on another side of pig, with guidance from the instructor and an assistant instructor. By the end of class, the students will have broken the pig down into cookable cuts like ribs, tenderloins, ham roasts, chops, and coppas. When we’ve finished the last cut, we’ll shed the aprons and gather around our farm table for a light meal.

Class Fee: $285

Take-home perks: Students will go home with their share of meat, fat and bones (roughly 25-30 lbs.), plus recipes.