Whole Hog Breakdown - February
Whole Hog Breakdown - February
This February, we'll be offering two - that's right, two - sessions on the Whole Hog Breakdown. February 4th and February 18th. 10am - 2pm.
You'll have the opportunity to use the very same equipment we use in the meat shop (saws, big butcher knives, and sheer force) to butcher your very own 1/2 hog into primal and various sub-primal cuts. You'll also learn about the basics of sub-primal cuts, sausage making and the magic of salami / dry-curing.
The classes are limited to just 10 participants and also feature some yummy Underground Catering eats / drinks throughout the day. What's more, participants head home with 10+ pounds of personally sealed cuts, which tend to include a variety of pork chops, tenderloin, ribs, bacon for the makin', and other tasty bits.
Cost of the course is $140. Tickets sell out fast - so if you don't make it in to this month's offerings, send us a note and we'll put you down for the next month.
