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Learn Traditional Butchery Skills — only you get to watch how the butcher cuts for the farm share customer/participants.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 can see how the butcher explains the different parts of hog, See how hands on farm share participants cut . Learn the tips and tricks and learn to DIY at your own farm.
Class Details
Duration: (3– 4 hours)
Location: Buckley Culinary Center, 28120 SR 410 E, Suite A7, Buckley WA 98321
Group Size: Limited to 20 watch only participant.
Experience Level: No prior experience necessary
Eligibility : Minimum 16 years Plus
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
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.
Note : Aprons are not provided, we encourage participants to bring their own apron or Purchase one from our Facility.
Book your tickets here.
https://buckleyculinary.simplybook.me/v2/#book
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Event Venue
28120 state route 410 E, Unit A7, Buckley, WA, United States, Washington 98321
Tickets
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