APRIL 27 9AM-FINISH

IN this FULL day event (7-8 hours) ,students will take part in a farm to table class where they will learn how to breakdown a hog from beginning to end.

The day will start at 9AM dispatch. Learning the proper methods and techniques of dispatch.

Students will observe how to prep for and complete a scald and scrape preparation of the pig.

Farm to Table lunch will be served as part of the class. (kunekune pork based lunch of course)

After lunch...

Students will watch and learn through a demonstration of a larger kunekune hog carcuss (that was prepared days in advance) being broke down into cuts that make the most sense for heritage breed hogs and why. The entire pig will be broke down into popular and profitable cuts utilizing each side to show all of the diverse cuts that you can get from a hog.

There will be lots of time for conversation, friend making, and Q & A!

The cuts will be divided up between the class participants to take home as bounty for a hard day of learning!

*There will be a filming crew on site filming this workshop. All participants will need to sign a media release waiver.