Pig Butchery Classes
Whistling Duck Farm 2012
The class offered educates the customer how to perform a traditional slaughter of a pig.
Please note: this is not a mobile slaughter unit or state certified butchery service.
I am available to assist hobby farmers who would like to butcher their own pig, but are unfamiliar with the process and would like to learn. Pig must be supplied by the customer, I will bring a slaughter weapon, butchery knives, and other tools needed and guide you through the process. Butchering a pig is a two day process, depending if you want to do your own breakdown or send it to a local cut and wrap service. Generally, each day will last 5 hours depending on how much time is devoted to teaching and explaining, plus each kill is different depending on the animal's temper and the circumstances of the environment.
The first day will be killing, scalding, cleaning, gutting, and hanging the entire pig over night. The second day, if you choose to do it yourself, is a full day of breaking the pig down into cuts and vacuum sealing them for the freezer or preparing them to dry cure.
If interested please contact me for availability and prices.
