Join Provisions chef Gary Johnson, trained butcher Morgan Maki and farmer Dave Fitch in a whole hog butchery workshop and lunch. The class will cover the following topics:
Hog History: Overview of hog breeds, proper ways to raise animals and the story of Mālama Farm.
Hog Anatomy: Overview of the animal and identifying different cuts.
Butchery Demonstration: Learn to break down animal into the primal cuts and an instructional breakdown into smaller cuts.
Practical Application: Learn how to cook different muscle groups and recipes.
Ticket price includes the class and a family-style lunch at the end with all three instructors.Please note this class is a demonstration of hog butchery by the instructors, students will not be breaking down the animals themselves.