Whole pig butchery class review 14 July
The lovely Elle was one of 12 students at our last Intro to Whole Pig Butchery class on 14 July. She made a cool little video which gives you a great idea of what our classes are like.
'Spent a sunny winter Saturday afternoon learning how to butcher a whole pig at the fantastic little artisan butcher Feather and Bone. The biggest take away (besides learning how to debone and roll a pork shoulder) was learning about the way the animal's life up to the point of slaughter affects the flavour and quality of meat. Seems like a no-brainer but it really brought it home how important this is.'