How big is a pig actually? Too much for my freezer? Enough for a family of 4? Can we eat the whole thing? Come along and find out!

We’ll begin this hands-on class by demonstrating how to break down a side of free range pork into sub-primal, retail, and charcuterie cuts using New Zealand, British, and American styles of butchery. Students will then break into teams to try their hands at butchering the other side with guidance from our qualified butchers. From there, we'll decide which cuts to stuff or rub before tying roasts and cutting chops.

A perfect class for those interested in the butchery process, a fun day out, or wanting to be able to know more for their next home kill.

When we’ve packed up our cuts, we’ll join around a long table to share some charcuterie and a craft beer or wine, to celebrate the hard work of course!

Take-home perks:

Each Student will take home 3 to 4kg of the free range pork cuts they've prepared.
Shared Charcuterie Platter & guided tasting
Craft Beer or Wine

For queries email : orders@aladybutcher.co.nz
$295.00 / person

How about inviting our friend, partner, or kids to join you for the lunch? No problem! Just click the "Add-ons" you'd like when booking.

Butchering The Whole Hog w/ A Lady Butcher

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