September 13th 830AM-FINISH

IN this FULL day event (7-8 hours) ,students will take part in a semi hands on 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 take part in a complete a scald and scrape preparation of the pig.

Students will watch, learn, and of some hands on work during a demonstration of a larger kunekune hog carcass (that was prepared days in advance) being broke down into cuts that make the most sense homesteaders using kunekune for as their heritage breed pf choice. The entire pig will be broke down into cuts utilizing each side.

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

After lunch while the butcher is packing and wrapping the pork for students to take home, owner Amanda, will teach students some home curing skills. Each student will take home a jowl and either cure as bacon or guanciale.( this is in addition to the other pork that will be divided up)

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!

*Couple pricing is significantly less, which means the following | A couple is seen as a singular unit so they will not get a double portion of the pork. Also, when hands on activities are in motion, only one person from each couple will be able to be hands on at a time. Of course you will be able to swap out with your partner so you both can take part in the hands on activities.

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