Rhody Butchery Pig Butchery Class

2-hour pig butchery class, featuring a comprehensive overview of all things whole animal hog butchering. I will be breaking down a pig from nose to tail and discussing primals, sub-primals, retail cuts, curing, sausages, charcuterie, and technique throughout. We will finish with an open discussion at the end where I can do my best to answer any questions you might have about pork, agriculture, or butchery.

Pigs are special animals! We hope that you leave this class with a greater appreciation of the wide and wondrous world of pork. Our good friends at Oberlin have lent us their kitchen too, a truly beautiful environment for this class.

We’ll have some wine to sip during the demo and all guests will receive a pack of artisan sausages to take home with them. Limited spots available!!