We source whole animals direct from the farm and we make every effort to understand how those animals were born, lived and died. We want you to understand this too, so when we run a butchery class you start in the cool room learning about where the carcasses come from, then we demonstrate the skills and then you get stuck into it yourself, under our watchful eyes. All our classes end with a bbq and locally-brewed beer.
Here's a video by Elle, a student at a recent Whole Pig Butchery class. It gives you a good feel for what we do.
'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.'