We rotate between whole lamb, pig and goat classes. Includes tuition, the meat you cut and refreshments.

Classes are held on Saturdays from 12.00 - 4:00 pm
Feather and Bone Butchery
8/10-14 Lilian Place, Marrickville

Demonstration of breaking a whole pig or lamb followed by instruction and hands on butchering. You’ll take home the meat you cut and a head full of inspiration and knowledge.

We start in the cool room amongst the whole carcasses and explain the regenerative management practices used by the growers of the animals we source. Then we explore the whole body of the animal, discuss where it came from, how it lived and how that informs the quality and structure of the carcass.

Our butcher will demonstrate the whole carcass break and show you how it’s formed (very similar to our bodies) and then get to the detail of individual cuts. You'll then be given your own section to bone out, trim and finesse. You’ll learn a lot about provenance, texture and anatomy and practical knife skills. We end each class with a sampling of barbecued meats and a jar of locally-brewed beer.

Some of the things our customers said about a recent whole pig class (the whole lamb class is exactly the same format)...

'Fabulous whole pig butchery class yesterday. Professional and helpful and dealt superbly with the range of skill levels in the class. Great to learn from people who are passionate about their business and the meat they sell. Will definitely be back to buy from them and to learn more! We cooked our pork last night and I don't think I've ever had better. Thanks Feather and Bone!'

'Did something different this weekend - a butchery course @featherandboneprovidore ... Learnt a great deal about sustainable farming, animal anatomy and, of course, butchery. Came home with a self-butchered pork shoulder, which was just delicious after a 5-hour roast.'

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