Join us on the farm for our basic pork processing course as we process some of our heritage American Guinea Hogs. Brett Corrieri will be here teaching the proper techniques of butchering a pig.
In this workshop we are going to cover:
- Humane slaughter
- Scald and scrape
- Basic butchering
- Various Cuts
and of course we will cover…
- Making bacon and sausage
- Rendering fat for lard
This will be an all day workshop. A light breakfast and gourmet coffee from Holler Roast will be served. Then we will start off covering slaughter, skinning and scald and scrape. We will break to provide a wonderful lunch. Then we will start the butchering processes.
We will be butchering multiple of our heritage hogs at this workshop. One of the hogs will be available for the attendees to take cuts home with them included with the workshop. There will also be some cuts available for purchase if you want to take home more.
Need to arrive early? No problem. There are local motels Savannah, TN or we will have an off-grid camping area available for those who to camp on the farm for a night or two. (Meals before and after the workshop are not included.) There are grills and stove top available, or there is a great restaurant nearby that we highly recommend. Some pork from our grill will be available on Saturday evening for dinner.
For the level of service, quality and education that we strive to provide the price for this course is $250.
- There is a pre-paid deposit of $100 required to register*
- The balance of $150 will be due upon arrival
- If you have a discount code enter it in the “additional notes” box and discount will be taken off of your balance on the day you arrive.
- Email us about our couples and military discounts.
- In order to provide everyone with quality learning we must limit the event to 20 attendees.
*The deposit is refundable ONLY if your reservation can be filled by someone else or if for some reason we have to cancel the event.
NOTE: We will have an advanced course at a later date that will rehash some of the basic processes but get deep into the charcuterie side of pork processing. If you attend the basic course you will receive a nice discount on the advanced course AND attendees of this event will get first chance to attend our Advanced Course when announced.