Processing Pig on the Farm

Please read all information regarding ticket deposit and fees!

Learn to harvest your own small homestead hogs on the farm. Know your food, know your foods food! Know that your pastured pork went from farm to table as happy and humanely as possible. Learn to do it all yourself to remove the added stress of taking your pig to the processing facility and even wondering if you are getting the same pork back in return!

This will be a small, 10 person or less, gathering of hands on learning from dispatch to cuts. You will be involved with discussion of the cull, skinning vs scald & scrape, evisceration, splitting and hanging. We will break down an entire half into primals, subprimals then options for standard cuts. Ticket holders will get hands on with the second half for more experience.

Discuss and view all cuts and uses for each part of the pig from head cheese to trotters.

Lastly, we will send you home with info on brining and curing your hams and bacon. Recipes for sausage, souse, and instruction on how to render your lard the easy way as well as recipes for lardo, home canned spam & more!

BYOB for discussion time & taste testing as we wind up the day in celebration of a newfound homestead knowledge for anyone raising their own pork. We will cheers to a job well learned & feast on a few delights from our Pig-a-Palooza.

We highly reccommend our advanced canning class, day 2, for more on canning meat in raw & hot pack phase as well as canned Spam.

This is a $50 Non refundable Deposit to hold your spot. There will be $75 due on arrival. Total class cost is $125.

Also check out other Workshops in Wanette.