Event
TLC Ranch Pig Slaughter & Butcher Workshop
This two part class can be taken all together or you can sign up for just the morning portion (slaughter) or the afternoon portion (butcher). In the morning we will kill, bleed, scald, gut, and hang a pasture-raised, heritage pig that we raised at TLC Ranch. We will then break for a short farm tour, a hearty pig-centric lunch prepared by chef Loren Ozaki and then spend the afternoon learning how to butcher a whole pig into individual cuts, sausage, and some basic curing techniques. Participants who stay for the butchering will get to take home 10-15 lbs of meat and offal. Class is taughter by pig farmer Jim Dunlop and butcher/chef Loren Ozaki (aka "Rib King").
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LocationTLC Ranch
Street Address Provided After Purchase
Aromas, CA 95004
United States
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Categories
| Minimum Age: 18 |
| Kid Friendly: No |
| Dog Friendly: No |
| Non-Smoking: No |
| Wheelchair Accessible: No |
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