Hog Butchering Training

Start to Finish
The whole process. 
Broken down, step by step. Hanging carcass to packaged and labeled meat. Bone him, cut off the ribs, slice ham steaks, grind sausage, make bratwurst, mix cure for bacon, render the lard, prepare the head for smoking, and other cuts for curing.   
If you want to be here for the kill, that’s an option as well. 
It’s a complete class, hands on, limited class size.
9am-3pm, on the farm. 
Lunch is provided.
Adults $250, kids are free.
February 1, 2025
Call or text Alan to reserve a spot, 870-504-2684