If you are interested in learning the skills of butchering your own pork, and utilizing every cut, whether cooking, curing, or just butchering as a profession, this hands-on class is designed for you. We break down fresh sides of Payne Family Farms pork, detailing technique, tools, and tradition, into finished cuts to fill your freezer or curing cabinet. Students get an in-depth packet to take home and keep for future learning, and hands-on training with experienced butchers from our shop. Led by Ben Meyer, our head chef, and joined by Chris Carter, our lead butcher, we discuss each cut based on traditional methods used in cooking and curing, so you know exactly how to treat each cut in your kitchen. This class is perfect for the person interested in butchering at home, or in a professional kitchen. We provide all tools and equipment.
Students also leave with ¼ hog, cut and wrapped for their own home!
$300 per student, 3-7pm.