top of page
shutterstock_1065173729-scaled_edited.jpg

Hands-On Pig Butchering

The Art of Ethical Butchering: From Field to Freezer, Your Comprehensive Guide to Self-Sufficient Meat Processing

Hands-On Pig Butchering Workshop: A Masterclass with Paul Kelly

Elevate Your Skills From Field to Freezer with Early Dawn Farm

Location: Early Dawn Farm  
Date: Feb 3rd, 2
024
Time: 10 am - 4 pm 

Price: $400 per participant (includes a half pig to take home)

 The Workshop Experience

Unlock the artisanal art of butchering in this comprehensive, hands-on workshop designed to instill confidence and practical skills. Learn from Paul Kelly, a master butcher with global experience, as you journey through the ethical and efficient processes of transforming a whole pig into delicious meal-sized cuts.

Part I: Ethical Practices and Field Care

Start your day understanding the cornerstone of responsible butchering—humane slaughter and field care techniques. We lay the groundwork for ethical practices that honour the animal and the land.

Part II: Partner Up and Break It Down

Join forces with a "cutting table partner" and get to know your half-pig. Under Paul's guidance, you'll dissect your pig into manageable sections, setting the stage for further refinement.

 

Part III: The Art of Precision Cuts

Turn those large sections into popular cuts, and learn the ins and outs of meat storage, as we show you how to package your meat for the freezer.

Why This Workshop?

- Skillful Guidance: Learn directly from a formally trained and internationally experienced butcher.
- Hands-On: This isn't a demonstration. You'll be doing the butchering with support from the instructor.
- Diverse Techniques: From tools to cuts, learn a broad spectrum of butchering techniques.
- Take-home Bounty: Each student leaves with their half pig for their freezer, a true farm-to-table experience.

Age Requirements

Teenagers are welcome, provided they can confidently handle a knife and are accompanied by an adult for supervision.

 

**Note**: This course is non-refundable.

 

What You Need to Bring

- Breakdown knife
- Boning knife
- Hand meat saw
- Tabletop cutting board
- Cut-resistant gloves

Additional Essentials: Indoor shoes, packed lunch, and bags for your take-home pig.  
We Provide: Complimentary coffee and tea thro
ughout the day.

Embrace the craft of butchering and empower yourself to bring the farm-to-table movement into your very own kitchen. Seats are limited. Book now to secure your spot!

Resized-Screenshot-20211220-154616-Photos_edited.webp

Learn About Your Instructor: Paul Kelly

Hailing from Loughrea, Ireland, Paul has sharpened his skills in butcher shops from Australia to Canada. After mastering the plumbing and gasfitting trades, he turned his acreage into a sanctuary for sustainable livestock farming. Now, he's bringing his wealth of experience to you.

bottom of page