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Whole Hog Butchery Workshop

Whole Hog Butchery Workshop


This course features nose-to-tail butchery, including a discussion of various ways to use different cuts. During this interactive demonstration, a whole hog is broken down to explain the various cuts of meat and the nuances of traditional American butchery. Participants will cut their own pork chop and will create a pound of their own signature bacon.

This class runs from 10 - 2 and includes a lunch of slow-roasted pork shoulder, along with sides and beverages. Due to the curing process, bacon is available two weeks later and can be picked up at the processing plant when ready, or shipped for an additional $10 fee.

$125/person. Class held at Marble Creek Farmstead - 514 Odena Rd N, Sylacauga, AL 35150.
Saturday, January 26, 2019
Registration is limited to 12 to maximize attendee participation.
125 USD