Learn how to break down a whole hog from butchery master Ryan Farr. Ryan will cover a range of topics and skills, including butchery, charcuterie, sausage making, cooking techniques, proper storage and more. Classes are small, hands-on and appropriate for all levels.

Six students will spend around three hours at the 4505 Meats production kitchen working with one side of a large hog. We will begin by breaking down the side into primals and then further portions, chops, and roasts. With the trim and part of the shoulder, we will make a batch of fresh sausage. All cuts and portions will be vacuum sealed and labeled for easy storage.

Students go home with: Roughly 10 pounds of meat, chops, and roasts, plus fresh sausage. Students will also receive a detailed brochure with a breakdown of cuts and corresponding cooking techniques and temperatures.