Calling all foodies, farmers, hunters & home butchers. If you want a seriously fun and practical experience in the beautiful north east of Victoria then we have just the class for you! Clean out your freezer, pack your overnight bag, then come and join us for whole animal butchery masterclass.
Following on from our very popular ‘whole animal’ single day butchery class we have decided to take things up a notch! This new format is designed to offer participants the choice of joining us for 1 day or immersing yourself in our nose-to-tail experience over a whole weekend. Our intensive but fun filled masterclass will be conducted over 2 x 4.5 hour sessions, both days being spent under the tutelage of qualified trade butcher and experienced teacher Brent Ibrom.
Our 1 Day session will begin with a discussion on food safety practices and the general equipment required to successfully butcher your own meat at home, this will be promptly followed by an explanation on the secrets to properly sharpening your knives – the knife sharpening knowledge alone is sure to be worth the price of admission! With the fundamentals taken care of Brent will proceed to demonstrate the breakdown of a whole pig or lamb carcass – you will be taken through all the individual cuts, and in the process he will highlight which part of the animal you use to make bacon, what goes into sausages and where to find the best roasting pieces. Now the fun really begins! Each participant will put their newly found butchery knowledge into practice by preparing their chosen meat variety (approx 24-26kg) to suit their own requirements. Brent and another guest butcher will be on hand to offer guidance and support throughout this stage.
The fun doesn’t stop if you’re joinging us on Day 2. Sunday’s session is all about the smoke, the salt & the sausage! Participants will continue with their bachelor of butchery by transforming some of the previous days fresh cuts and trim into assorted meaty delicacies; sausages, bacon & kabana are just some of the potential options able to be made throughout the morning. As with the first day Brent will educate everyone on all aspects of sausage making, meat smoking & general curing techniques before assisting attendees to create whatever their heart desires.
All the supplies and equipment required for production are included within the class fee. At the end of the session you will take home all of the meat freshly prepared during the class, ready for cooking, refrigerating or freezing in preparation for your next dinner party, barbecue or picnic. Following completion of this class, each participant is invited to take advantage of a 10% discount on all of our stock butchery equipment and ingredients, this is only redeemable on the day of the class.
Date & Duration:
Saturday 31st of May 2025 and
Sunday 1st of June 2025
Start time – 9:00am, Finish time – 1:30pm
*Participants are asked to arrive 15 minutes prior to the commencement time
Cost:
Pork 1 Day – $540 Per Person
Lamb 1 Day – $540 Per Person
Pork 2 Days – $715 Per Person
Lamb 2 Days – $715 Per Person
*All equipment and produce is supplied as part of your booking fee. Participants will take home all the meat they prepare during the class, a new boning knife and a butcher's apron as a memento of the experience.
Location:
My Slice Of Life - 159 Vincent Road, Wangaratta, Victoria 3677
You may also like the following events from My Slice Of Life:
- This Sunday, 18th May, 09:30 am, Gourmet Sausage Making Workshop in Wangaratta
- Next Sunday, 25th May, 09:30 am, Makin' Bacon & Kabana Workshop in Wangaratta
- Next month, 7th June, 09:00 am, The Art of Salting, Smoking & Curing 2 Day Butchery Masterclass in Wangaratta
Also check out other
Workshops in Wangaratta,
Trips & Adventurous Activities in Wangaratta,
Parties in Wangaratta.
