Using a whole local hog, Chef Peter Ford instructs you in the craft of nose-to-tail butchery.
Within this hands on instructional program, Peter demonstrates the process of slaughtering, skinning, eviscerating, preparing and butchering your hog for consumption. You will learn how to break down the hog into a wide variety of fresh meat cuts and prepare for bacon, sausages, leg ham, roasts, terrines, prosciutto and pancetta.
Peter adds value to the butchering process by sharing with you his culinary skills. By participating in the butchering process you will be rewarded with fresh meat that you will value highly.