The Whole Hog: Curing & Pork Butchery (Advanced)

How big is a pig actually? Too much for my freezer? Enough for a family of 4? What cuts can we cure? All of them? Come along and find out

This is our MOST hands-on class and while we welcome everyone, we do recommend having some butchery experience (home-kill / hunting / home hobby) when taking this class. We'll begin by demonstrating how to break down a side of pork into sub-primal, retail, and charcuterie cuts using New Zealand, British, and American styles of butchery. Students will then break into teams to try their hands at butchering the other side with guidance from our qualified butchers. From there, we'll decide which cuts to cure and which will be better with some stuffing or rubbed before curing, tying roasts and cutting chops.

When we’ve finished our cures & cuts, we’ll join around a long table to share a deliciously porky lunch complete w/ a matched beer, wine, or soft drink.

Take-home perks: Everyone gets a selection of pork to enjoy on the BBQ that night or pop in the freezer.

For queries email : orders@aladybutcher.co.nz
$295.00 / person