https://buckleyculinary.simplybook.me/v2/#book/category/8/count/10/
Learn Traditional Butchery Skills — Take Home Your Share of the Hog (Only farm share ticket holders)
Overview
Join us for a meat cutting workshop where you'll learn the art and craft of butchering a hog from nose to tail. Led by a professional butcher, this immersive experience will teach you how to break down a whole hog into primal and retail cuts using traditional techniques.
Each participant will take home a farm share of fresh, pasture-raised pork (by Makarios Acres, Buckley) — plus the skills to cut meat confidently at home.
Class Details
Duration: (3– 4 hours)
Location: Buckley Culinary Center, 28120 SR 410 E, Suite A7, Buckley WA 98321
Group Size: Limited to 16 farm share only and 20 watch only participants.
Experience Level: No prior experience necessary
Eligibility : Minimum 18 years old
What You’ll Learn
Hog anatomy and knife safety
Breaking down a hog into primal cuts
Further processing into retail cuts: chops, roasts, ribs, etc.
Sausage basics: grinding, seasoning, and casing
Tips for wrapping, freezing, and storing meat at home
Nose-to-tail philosophy: using off-cuts, bones, and fat
Included in the Class
Expert instruction by a master butcher Rocky
Printed meat cut charts & guidebook to take home
Farm share of meat is based on the hanging weight of total hog which is between 175 lb to 210 lb. Total Farm share participant is limited to 16.
Your Take-Home Share
Farm share participant receives a curated share of the hog including:
Pork chops
Shoulder or butt roast
Bacon (uncured or ready to cure)
Ribs or belly cut
Bones or lard (optional, for stock or rendering)
(*Exact weight and cuts may vary based on the hog and class size.)
If time permits, Rocky can do Ground sausage based on time and best seasoning mixes and how to prepare best of the best sausage recipe.
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