How big is a pig actually? Too much for my freezer? Enough for a family of 4? What cuts can we cure? All of them? Come along and find out!

We’ll begin this hands-on class by demonstrating how to break down a side of 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 cure and which will be better with some stuffing or rubbed before curing, tying roasts and cutting chops.

When we’ve finished our cures & cuts, we’ll join around a long table to share a deliciously porky lunch complete w/ a matched beer or wine.

Take-home perks: Everyone gets to cure their own piece of pork to enjoy once it's dried in a few months time.

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.

Contact the host of The Whole Hog: Curing & Pork Butchery Class