Join us for a butchering and animal processing intensive in upstate South Carolina. Students will learn to gut, skin, quarter and properly butcher a whole pig. This intensive also covers cooking, canning, and packaging. A complete field to storage experience.
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Whether you are a budding homesteader, or simply just curious about how the meat you eat goes from animal to plate, we think this class is a great choice. This is an investment in to your homestead education, but you will leave with the confidence you need to process and store your own pork safely and efficiently.

The event begins at 9AM and ends at 6PM. We will provide coffee, tea and pastries in the morning and enjoy a boxed lunch together at Noon. The venue is a barn with minimal heating. We are going to try and plan for space heaters, but make sure you plan accordingly with layers if we are outdoors in the morning. 

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