Join us for at our River Farm in Bastrop for a butchering class of pasture-raised pigs. Only six participants will be guided by expert butcher and meat chef Tony Grasso and Farmer Skip.You’ll learn all the basic steps — from humanely killing and bleeding, hanging and eviscerating, skinning and quartering. (Participating in the kill is not necessary but all other steps require hands-on participation)
These heritage hogs, which weigh about 100 pounds, will be delicious! Currently pastured under a massive pecan tree where they are gorging on nuts, their diet includes spent grain from Live Oak Brewing, regular feed, grass and organic vegetables. You’ll leave with about 70 lbs of meat and the ability to do this yourself next time!
When: Sunday, November 16 & Sunday December 14

Arrive: 8:30 a.m
Class start: 9:00-noon
Where: Green Gate Farms’ River Farm, 176 Howard Lane, Bastrop
Unbeatable price: $360

Please bring the following: a medium to large cooler with ice packs, six tall kitchen trashcan bags, four gallon-sized zip lock bags, a butchering knife and sharpener if possible, clean rags. Wear  clothes that might get dirty.If it’s raining hard, we’ll butcher inside our barn.

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