Pig Butchery Class

“It could be said that European civilization - and Chinese civilization too - has been founded on the pig.”
— Jane Grigson, "Charcuterie and French Pork Cookery"

What is butchery? Butchery, simply put, is the art of carving the carcass of the slaughtered pig into pieces that are most amenable to the cooking - or curing - and eating thereof.

In this class, you will learn how to properly break a side of pork down into the following Primal Cuts …

  1. Shoulder

  2. Belly

  3. Loin

  4. Leg

And Subprimal Cuts …

  1. Chops

  2. Bone-In Ham

  3. Boneless Ham

  4. Hock

  5. Trotter

  6. Boston Butt

  7. Leg Butt Portion

The duration of the class is 3-to-4 hours.

Maximum class size is 3 persons. Attendees must be 18 years of age or older or, failing that, accompanied by a parent or guardian.

Tuition: $300.00 per attendee.

Our next class is April 27! Register here.

Bring hydration and snacks. Prepare to get your hands dirty!

WARNING:

Under Louisiana law, R.S. 9:2795.5, there is no liability for an injury to or death of a participant in an agritourism activity conducted at this agritourism location if such injury or death results from the inherent risks of the agritourism activity. Inherent risks of agritourism activities include, among others, risks of injury inherent to land, equipment, and animals, as well as the potential for you to act in a negligent manner that may contribute to your injury or death. You are assuming the risk of participating in this agritourism activity.