The Whole Hog: Community Pig Buy & Butchery

Learn the foundations of whole animal butchery in a way that is straightforward and hands-on. We will go directly to the source and buy from a local farm raising delicious, nutritious, healthy, happy pigs. We will learn and practice the art of butchery, breaking down the fine swine together,  as we discuss the cuts and how to cook them properly, finally, we will divide the pig up to take home.

Time:Thursday September 21,  6:30-10 pm
Location: Berkeley

Cost: $40-90 sliding scale
Plus $55 to be paid on the day of class for 10 pounds of exceptional pork. Can be paid in check or cash, please bring exact change!
Please read our sliding scale guidelines before picking your price


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Get beyond cooking shows,  cookbooks, supermarket meat and high prices. Go directly to the source: local farms producing delicious, nutritious, well raised, healthy, happy pigs. In this workshop, we will learn and practice the art of butchery, hands-on and in community. We will buy a great pig from a local rancher who regenerates the land with proper animal husbandry and ecological stewardship.  Then, in class, we will break it down, step-by-step, as a group, before dividing  up and taking home the very freshest meat available  at prices we don’t see in a supermarket.  We will discuss the piggy parts and proper culinary techniques as we go along, breaking  the whole pig down into the various cuts of porcine pleasures. The class covers sourcing animals, knife safety, hands on butchery,  recipes and techniques to put your delicious bounty of a take home pig share to use.