Students will participate in a hands-on experience of butchering a hog. Friday afternoon we will discharge a live organic pig, eviscerate the animal, and prepare the hog for hanging & cooling.

The following day will be a full day of breaking the hog into primal parts, cutting individual pork chops, steaks, pork belly and hocks. The pig from the previous day will be used along with additional halved organic hogs. Participants will partner in groups of 2 per half hog for the breakdown.

Students will leave with the meat they cut and break down (~35lbs), bones for broth, and recipes for further processing.

Time permitting, there may be options for making loose Italian and breakfast sausage from scrap meat.

Date: Friday & Saturday, December 1-2
Time: Friday - Afternoon only, 1 - 5PM; Saturday - All day, 9AM - 4:30PM
Lunch will be provided on Saturday.
Ages: Adults only
Location: Friday - TBD; Saturday - Driftless Provisions, Viroqua, WI
Materials Fee: $140

Sliding Scale Course Fee Guidelines (not including Materials Fees):

Supporter Level Ticket: $180

Sustainer Level Ticket: $140

Supported Level Ticket: $100

Instructor Bio

Ryan Wagner is the founder and co-owner of Driftless Provisions. The company is shaped by his experience as an outdoorsman, Marine, Civil Engineer, M.B.A, business manager, teacher, and butcher.  Ryan is a good shot (most of the time) and skilled with a knife. He finds inspiration in his work by wandering the hills and valleys of the region, fly fishing, canoeing, hunting and hiking with his wife, Kristen, and his favorite, one-eyed companion, English Springer Spaniel, Tehya. Ryan is continuously humbled by the support of the community and our customers. He is looking forward to helping the company continue to evolve and grow and has loved every second of becoming a dad in the summer of 2021! Follow on Instagram: @driftlessprovisions