Pig Processing Workshop

Slaughtering the animals you have raised is one of the hardest things about running a farm or homestead. It’s impossible not to get attached and you should take on the added responsibility of doing a great job and showing respect to the animal.

Truffle and Hazelnut are lovely pigs and it’s going to be hard to see them go, but being boars, we know they have a job to do and that we got them with a purpose in mind. As they are big animals and we’ve not done pigs since observing as kids, we have created this opportunity for all of us to learn and work together.

We are passionate about retaining, relearning and sharing skills that are being lost between generations and this is the first workshop of many to keep us all capable and skilled.

Pig Processing Workshop
$150.00

From slaughter to wrapped cuts.

Join us for a hands-on, nose-to-tail butchery workshop alongside life-long local butcher, Wayne Fulton, where you’ll learn how to break down a whole pig into practical, usable cuts for your freezer.

This is a practical day focused on:

  • Slaughter

  • Hair removal in a hot bath

  • Gutting and organ identification

  • Carcass breakdown

  • Understanding cuts

  • Knife skills and safety

  • Yield, value and whole-animal respect

Whether you’re a farmer, lifestyle block owner, hunter, or simply someone who wants to understand where your food truly comes from and take charge of the whole process, this workshop will give you the skills and confidence to process pork properly.

Very limited numbers for maximum engagement.

Need to know

Timing: Arrive from 9.30am, kick off at 10am

We’ll get the copper heating in the morning ready to go as the water bath needs to be at just the right temperature to remove the hair.

As this is our first butchery workshop, we aren’t sure what time it will finish but estimate mid to late afternoon

Lunch: We will provide lunch so let us know if you have any dietary requirements.

Location: We are located near St Bathans in Central Otago. We will send you the exact address and directions via email upon registration.

What to bring:

  • The weather can be very changeable here as we are at 560m above sea level so bring warm clothes.

  • We will provide gloves for those who would like to get hands-on.

  • Bring a notebook and camera to help document for the future

  • A non-squeemish belly

  • Get in touch if you have any questions prior