Learn how to break down a whole hog from butchery master Ryan Farr. Ryan will cover a range of topics and skills, including butchery, brining, sausage making, various cooking techniques, proper storage and more. Classes are small, hands-on and appropriate for all levels.
Most butchery classes include large (ok, huge) take-home portions of meat! The portions are vacuum sealed and labeled for easy storage and handling.
4505's Hog 101 class is not required for this class. This class is appropriate for complete beginners and intermediate butcherers. Six students will spend four hours breaking down one side of a whole hog.
Students Go Home With
The 4505 Meats production kitchen is in Hayes Valley. Buy your class tickets to get directions.