Whole Hog Breakdown

Experience the unique opportunity to butcher a half hog into primal and sub-primal cuts. In this hands-on class you will learn the basics of hog butchery, primal vs. sub-primal cuts, sausage-making and discuss the processes of fresh sausage, smoking and dry-curing. 

Participants go home with 8+ lbs of personally wrapped cuts- a variety of pork chops, belly, ribs, bacon and more. 

The class is approximately 3 hours, normally Saturday evening from 7-10pm, limited to just 10 participants and includes refreshments prepared by Lowry Hill Meats. 

Once registered, participants receive a reminder email approximately one week prior to the class date listing FAQ's and additional details. 

**Please note, class purchases are refundable or transferable up until 10 days prior to the class date - purchases made within the 10 day timeframe are considered final sales and cannot be changed or refunded. 

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