January 11, 2025 Hog Butchery & Processing Class » Cearbhall Home Slaughter Services

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January 11, 2025 Hog Butchery & Processing Class

4-6 hours

Class location may vary, message post-purchase to receive address.

 

This all in one, In-Person comprehensive class will walk students through the entire hog harvesting process.

  • Safety
  • Effective methods
  • Equipment essentials, homestead style
  • Knife types and features
  • Knife sharpener types, and how-to
  • Live animal harvesting process
  • Sanitary & fast skinning techniques
  • Sanitary evisceration
  • Organ identification & uses
  • Homestead-style carcass breaking without commercial gear
  • Primal identification
  • Final cuts from primal sections
  • Grinder assembly & operation for a fast grind, hot & cold techniques
  • Meat Packaging techniques

 

*This class is conducted with safety in mind first and foremost. Be advised; all activities that involve live animals, sharp objects, and other equipment do have a certain risk factor. Attendees to classes acknowledge this and waive all liabilities.

Class is excellent for young and old, children included!

Once ticket is purchased, send message to 830-263-2200 to receive further instructions.

Class locations may vary, address will be supplied upon registration. Typically classes are held on a ranch south of Gonzales, Texas.

Wear appropriate clothing for being outdoors in rural settings, and stay weather aware. Classes proceed rain or shine, hot or cold! Slip resistant footwear and dark colored clothing are recommended. Have a cut-resistant glove for your non-dominant hand, if you wish to get hands-on.

Photos, video, notes etc are all encouraged. Learn a lot, take it home and teach your family and friends!

$350.00




Copyright ©2016 Cearbhall Home Slaughter Services, All Rights Reserved.
Please be aware that Cearbhall Home Slaughter is a home-based home-use custom slaughter service. Meat produced from these services cannot be legally sold to third parties. Meat is owned and to be used by the owner of the live animal. There are no inspections that would allow the sale of produced meat.