Basic Pig Butchery , March 24 , 2018


We’ll begin this hands-on class by demonstrating how to split sides of pork into primals, subprimals, retail, and charcuterie cuts using American styles of butchery. Students will then divide into two groups and each group will do the same on another side of pig, with guidance from the instructor and an assistant instructor. By the end of class, the students will have broken the pig down into cookable cuts like ribs, tenderloins, ham roasts, chops, and coppas. When we’ve finished the last cut, we’ll shed the aprons and gather around our table for a light meal of charcuterie.

Learn the art of home butchery. For this hands-on class, we’ll teach you how to split sides of pork into primals, and how to cut those primals into cookable cuts like ribs, tenderloins, ham roasts, chops, and coppas. The class also includes tips on cooking and curing meat. Students go home with their share of meat!

Things to bring:
Please Bring an apron ,and wear closed-toe shoes, cooler to bring home your meat.

11 in stock


Class confirmation:
Once you have paid to reserve your spot in a class, you will receive a notification of your reservation by email. As the class date nears, we will send a separate email to you with class details and location. If you are signing someone else up for the class, keep in mind that we will send all class emails to the email address you provide us with.

Cancelation Policy:
We reserve the right to cancel or reschedule any class due to low attendance or other conflicts. If this occurs, all participants will be notified and offered a refund or a spot in other scheduled classes.

Refund policy:
Our classes greatly depend on enough students pooling their money together to purchase the meat needed for each class. For each class, we order all animals several weeks ahead of time. If everyone dropped out of the class at the last minute, you are still technically the owners of those animals. For this reason we must have a refund policy that covers the cost of the animals no matter if a student can make it or not. If you wish to still get your share of meat, even though you can’t make the class, we can arrange for that but will need to know ahead of time. Our policy is as follows:

  • If students cancel 7 or more days before the class date: 100% will be refunded.
  • If students cancel 3 to 6 days before the class date: 50% will be refunded.
  • If students cancel with less than 2 day’s notice before the class date: 0% will be refunded.

Take Home:
How much meat students take home at the end of each class depends on the protein we use for that class and the type of class. In some classes we cook and eat all the meat we work on and students do not go home with anything. In others, a pig butchery class for instance, students split up and go home with all the meat we butcher.  The animals we buy for our classes do not come to us weighing exactly the same. While we have a pretty good idea, within 10-20 lbs, as to how much we will end up working with, we cannot give exact numbers. We have, however, provided general estimates in all our class descriptions. We do our best to price the classes based on the average weights of the animals we have used for past classes. We also do our best to split up the meat as evenly as possible, but there are only two tenderloins on an animal, so….you get the idea. 

Please bring an apron (or plan to buy a PMC apron upon arrival) and wear closed-toe shoes. If you would

Event Details

Date: March 24, 2018

Start time: 09:00 a.m.

End time: 02:00 p.m.

Venue: 3790 Highway 12 West , Helena ,MT. @ the MOP shop

Phone: 406-459-3533