Whole Pig Butchery

About this class

An intensive session where participants work alongside Meat Hook butchers to break down an entire pig from primal to retail cuts, learning which muscles correspond to which dishes and how fat distribution affects the right cooking method for each piece. The class covers saw work, seam butchery with a boning knife, and the hierarchy of value cuts versus trim, followed by a discussion of curing and sausage possibilities for every part. You leave with a significant portion of the pork you worked on.