Have you ever wanted to learn how to butcher a whole pig? Have you always been curious about where all of your favourite cuts of meat come from? Then this class is for you! Take a look behind the scene of the world of butchery in this 3.5-hour work shop on Saturday, April 25. Here, you will learn how to break down and utilize a whole heritage breed hog into primal and sub-primal cuts. After that, you will make a fresh green chorizo sausage, which you will then get to take home with you.
This class will be a hands-on opportunity to work with other food enthusiasts to learn about the technical. skills and anatomical knowledge that it takes to butcher and utilize a whole animal. Space is limited to create the most amount of opportunity for hands-on learning.