Upcoming Whole Hog Butchering Classes

Both the Saturday and Monday classes have sold out.

Back by popular demand, we're happy to announce two upcoming whole hog butchering classes. We're trying something new with an early week evening class and will also feature a weekend date  (see below).  These courses have been described by at least one attendee as "hands on awesomeness," providing participants with all the necessary knowledge to breakdown a whole hog into primal and sub-primal cuts as well as the opportunity to learn about the basics of sausage making and the magic of salami / dry-curing.  As usual, the classes are limited to just 10 participants and will also feature some yummy Underground eats and drinks throughout the evening. Participants also head home with 10+ pounds of personally sealed cuts, including pork chops, tenderloin, ribs, bacon for the makin', and other tasty bits.  Cost of the course is $140.

Choose one of the following dates: 

 - Course 1: Saturday, September 10th from 10:30 - 2:30

 - Course 2: Monday, September 12th from 5:30 - 9:30

Reserve your spot in a session or send any questions you have to  meats@undergroundfoodcollective.org


* Special thanks to Jana Houske Deppe for the photo of Brent Gentry and me during one of last years classes.