Instructor: Ryan Wagner
Description: Students will receive a hands-on experience of butchering a hog. Saturday's afternoon will consist of discharging a live organic pig, eviscerating the animal, and preparing the hog for hanging and cooling. The following day will be a full day of breaking the hog into the primal parts, cutting individual pork chops, steaks, pork belly and hocks. The pig from the previous day will be used as well as previously slaughtered and halved organic hogs. Participants will be partnered in groups of 2 per half hog for the breakdown. Students will leave with the meat that they cut and break down (~35lbs), bones for broth as well as recipes for further processing. Time permitting, there will be options for making loose Italian and breakfast sausage from any scrap meat
Registration Deadline: 10/1/2018
Class Time: 10/20 1pm - 4:30pm & 10/21 9am - 4:30pm
Class Fee: $120
Material Fee: $140
Location: La Farge, WI
Viroqua Food Co-op Members receive a $10 discount on this course! Just enter your owner number in "other information" when registering as a VFC Member.
Course details and location directions will be emailed to you 1 week before the course. Please provide accurate contact information to ensure that you receive these details.
7 disponible hasta lun 15 oct '18 17:00
VFC Member Registration
8 disponible hasta lun 15 oct '18 14:00
Viroqua Food Co-op Owners receive a $10 discount on this course! Please enter your VFC owner number in “other information” when registering to get discount.