This is a truly unique opportunity to experience all aspects of how an animal is butchered and the prized end results. Joshua will demonstrate how to break down the whole pig into primal and then into individual cuts of meat, i.e. what you purchase at the butcher shop.
Both he and Jessica will review the different recommended cooking techniques for each cut, followed by an in-depth Q&A on cutting techniques, pastured meats and sustainable farming. This is an intimate interactive class, limited to only 15 students.
