Our goal is to take the pig from live to being cut into “primal” cuts — ham, loin, belly/side and shoulder. Then into the cuts and products you’re used to seeing in the meat case. We discuss cutting options and process the entire pig into retail cuts, including sausage making and how to brine and cure hams and bacon. Our target audience is people who want to become more connected to the foods they
eat by taking a leading role in processing, those who raise their own pigs and want to process them themselves, or people who are considering raising pigs and would like to know what it’s like to kill and process a pig.
