Instructor: Ryan Wagner

Students will receive a hands-on experience of butchering a hog. Saturday will consist of discharging a live organic pig, eviscerating the animal, and preparing 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. Participants will be split into groups of 2 per half an animal and each will have hands-on opportunities to break the animal down. The afternoon will be dedicated to making fresh sausage from the scrap meat. Depending on the participants’ preferences, sausages will consist of bratwurst, Italian, breakfast, and Mexican Chorizo.
Students will leave with the meat they cut and sausage they make from the scraps (~35lbs), bones for broth and recipes for further processing. 

Registration Deadline: 11/4/2019

Class Time: 9AM - 12:30PM (Sat) & 9AM - 4:30PM (Sun)

Class Fee: $120 / Material Fee: $140