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. The pig from the
previous day will be used as and 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 will be options for making loose Italian and breakfast sausage from scrap meat***

VFC MEMBERS - Enter discount code VFC21 for $10 off!

Date: Saturday & Sunday, January 22-23, 2022
Registration Deadline: January 16
Time: Saturday - Morning only 9AM - 12:30PM
Sunday - All day, 9AM - 4:30PM
Ages: Adults only
Course Fee:
Early Bird: $120
Standard: $145
Materials Fee: $140
Location: Saturday - TBD; Sunday - Driftless Provisions