home Whole Hog Butchering Class

Ten students will spend roughly three hours at the Local Pig's production kitchen working with the two sides of a large hog. We will begin by breaking down the side into primals and then further portioning into retail cuts. Full participation is recommended, if you only want to watch and ask questions you are welcome too. We will be in a professional kitchen so please wear flat shoes and the appropriate attire. Each student will take home 10 lbs of freshly cut pork meat! Butchering is hard work, so of course there will be snacks and drinks provided during the class!
Local Pig
Kansas City MO
100 - 100 USD
Food & Wine
Sunday, April 14 @ 1:00 pm
Sunday, April 14 @ 4:30 pm

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