Join us for our 2nd Annual Pork Processing Masterclass!
Price is per person. If you are registering with someone else, be sure to purchase the correct number of tickets.
If you would like to pay in cash, please contact us at 360-952-0821 so we can arrange to meet within 20 minutes of Yacolt WA. We will hold your spot(s) for 48 hours after talking but payment will be required to fully secure them.
Please read entire workshop details below before registering.
Learn from the experts! Don’t miss out on this exciting opportunity to learn how to process your livestock from our very own professional slaughterer, Cary Adams, and professional butcher, Morgan Hoff. You’ll have the chance to get hands-on experience with nearly every part of the process except the initial dispatching.
Participants will go home with the skills to confidently take homegrown pork from the field to the freezer AND at least 8-10 lbs of pork ($100+ value).
Class size is limited to 10 people to allow for maximum opportunities to participate.
We will be providing hot, locally roasted coffee with light refreshments for breakfast, and a hot lunch, although you’re more than welcome to pack a lunch or visit one of the two restaurants in Yacolt (we highly recommend Taco Sensation if you choose to eat out!). Once we finalize the menu, we’ll send it out to all registered participants so you can plan accordingly. If you have any dietary restriction, please let us know and we’ll do our best to work around them.
WORKSHOP OVERVIEW
This year’s workshop will be hosted at own farm. We’ll begin the class at 9AM with a brief overview of our experience raising pigs. Cary will teach the essential skills and process to ensure a humane dispatch and quick bleeding before moving into proper skinning, hanging and eviscerating. Please note that we will not be demoing scalding and scraping in this class as that is not a practice that we personally use, but Cary will go over a brief description of the process for those who are curious. Once the carcass is finished and hanging in the cold room of our truck, we’ll take a break for lunch.
The afternoon portion of the class will be taught by butcher Morgan Hoff. During this time, we will break down and butcher a pig that Cary will slaughter 2-3 days before the class so it has time to hang. This is the pig that you’ll be taking home meat from! You’ll learn where the different cuts come from on the body, and how to break it down efficiently to get the best yield possible. As a team we’ll cut and wrap an entire pig in one afternoon! Each participant should go home with at least 8-10 lbs of meat, potentially more depending on how the pig dresses out.
GOOD TO KNOW
This is a hands-on event that will take place rain or shine, so please dress accordingly. We recommend wearing clothes that can get dirty, layers to keep you warm and dry, and shoes that you’ll be comfortable standing in all day. Rain pants are encouraged regardless of the weather due to the messy nature of the class.
We respect the animals that we eat. There will be no tolerance for jokes or crude comments directed towards the animals at any point during the process.
Please bring a cooler with ice or ice packs to bring home your share of the pig we cut and wrap together.
If you have a child aged 16 or 17 who you feel is mature enough and motivated enough to want to take this course, we would welcome them as a participant as long as they register with a parent or guardian.
By purchasing a ticket to this workshop, you are assuming all liability and responsibility for your safety. We will have first aid supplies on hand in case of any minor injuries.
We reserve the right to ask you to leave the premises if we deem you to be a hazard to the animals, to other participants, to the land or to yourself, with no refund given.
All ticket sales are final, no refunds available.