Pig Processing Workshop
This workshop will cover a variety of topics in processing a whole pig. All students will have hands-on experience and time to ask questions about the break down of a pig from start to finish. Come learn how to prepare your freezer for your next whole pig!
This workshop is held over a 2 day period.
Approximately 4 hours on a Friday and 6-8 hours on a Saturday.
We will cover:
Feeding and hay instructions
Deworming and vaccinations
Methods of dispatching
Scalding versus skinning
Break down of carcass
Portioning cuts and sausage making
Packaging and more!
This workshop is $450 per person.
Day 1: Simple refreshments & snacks are provided
Day 2: Lunch & simple refreshments are provided
Each student will take home one pound of sausage.
Please wear appropriate clothing.
Check out our Facebook page for workshop dates.