Advanced Whole animal butchery class: Sat 02/04/22



Saturday 22 April: 12.00 - 4:00 pm
Feather and Bone Butchery
8/10-14 Lilian Place, Marrickville

Includes tuition, half a large suckling pig and refreshments. Maximum class size 8.

* Please note that this class is designed for those who have either already done one of our Whole Animal Butchery classes or have some previous butchery experience.   

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

This is for those who want to actually butcher a whole body. Each student will work with half a small weaner pig, breaking it down and learning how to properly bone, roll, tie, mince and stuff. You'll learn to make a traditional marinated porchetta, how to bone, stuff and tie a shoulder roast, how to dress a leg for roasting or curing and how to bone out the head.

After the class, you'll relax with a locally-brewed ale and barbecued samples. You'll leave with half a suckling pig prepared into a porchetta, stuffed shoulder and dressed leg - and an extra hock for soup.  

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