The Whole Hog
$750.00
Home Butchering Basics
with Tia Lawrence
Learn the essentials of home butchering, from pork primals to sausage making, in this hands-on workshop. Tia will guide you in the tools and techniques of cutting the finest meat, producing sausage and bacon, and saving and processing the lard. She’ll help you devise your own sausage recipes, marinated cuts, and more.
The workshop takes place over a weekend in Tia’s home butcher shop. Each participant will be able to take home a third of the processed pork, including chops, roasts and other cuts, as well as sausage and uncured bacon made in the course of the workshop. Limited to three participants.
Description
Tia Lawrence has been home butchering for 20 years, learning and experimenting as she developed her skills. Besides producing essential cuts of pork, lamb and beef for the table, she has perfected her own sausage and chorizo recipes and made prosciutto and salamis. Tia and her family have been raising hogs for decades and are embarked on a breeding program to produce the very finest pork with conventional and heirloom breeds.