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Nose to Tail Hog Butchering - WORKSHOP FULL

Date: October 1st

Time: 10am-5pm

Location: Flying Coyote Farm, Sandy OR

Instructor: Lili Tova

Tuition: $120 + $80 meat fee

This hand’s on workshop will teach students how to get the most out of locally and ethically raised pigs by covering traditional butchering, curing and cooking methods. Each student will get the opportunity to work in pairs breaking down a half hog learning how to utilize each part. While we work we will discuss different butchering styles and goals, cooking and curing methods and how to properly wrap meat for the freezer. We will make ground sausage as a group and go over salting and smoking techniques for producing delicious home cured bacon.

You will go home with approximately 10 pounds of meat wrapped and ready for your freezer, an in depth knowledge of how to cook each cut for maximum flavor, and a simple handout of recipes and curing techniques.

A simple lunch will be provided, please pack a water bottle and wear comfortable, farm-appropriate clothing & footwear. You will receive an email with directions to Flying Coyote Farm and more info a week prior to the workshop.

Earlier Event: July 23
Making Herbal Ales
Later Event: September 10
Japanese Farmhouse Ferments