Pork and Pickles Whole Hog Butchery Weekend

Date(s) - February 01, 2020 - February 02, 2020
All Day

Whole Hog Butchery Weekend

February 01-02, 2020 (daily from 8am-5pm) 47 Avon Place Athens, Ohio
This course is for farmers, chefs, hunters, butchers, eaters, and anyone interested in learning more about the process of whole animal butchery and utilization. Becky will instruct on butchering styles as well as cooking and curing techniques. This course will be thorough enough for beginners, and involved enough for seasoned professionals. Thought provoking conversations will fill the weekend to go deep into local meat, regional traditions, agriculture and the business of raising meat, meat to market processes and regulations, and how to push the good meat movement forward. Becky has been working in whole animal butchery for nearly a decade, with internships and trainings under the tutelage of some of America’s best butchers and chefs including James Beard SemiFinalist Craig Diehl, JB Award Winner Adam Danforth, and Executive Director of The Good Meat Project and founder of The Portland Meat Collective, Camas Davis. Before moving home to Athens, OH to start her whole animal butchery and product line, Pork & Pickles, Becky worked as a line cook for JB Semifinalist Chef and Butcher Justin Severino, and later was hired to implement and run the protein program at JB Semifinalist Jamilka Borges restaurant, Bar Marco in Pittsburgh, PA.
Participants will spend the first day of the workshop fully butchering a whole, locally pasture raised hog. The second day Becky will walk you through how to utilize nearly every part of the hog, allowing less than 10 of the 200+ pounds of hog go to compost. The bounty of the weekend will be split evenly between participants.
Workshop is $300 per person, and includes all instructions, meals, and meat to take home.

arrival, introductions, light breakfast

shoulder primal breakdown
(hands on butchering workshop)

leg (ham) primal breakdown
(hands on butchering workshop)

lunch / discussion
guest farmer (tba)

loin/ belly primal breakdown
(hands on butchering workshop)

roast bones / start bone broth
wrap, package, label cuts. cure rillettes

happy hour/ reflection/ discussion

end of day one

arrival, light breakfast

sausage making, render lard, cook rillettes


cure bacon, brine hams, hocks, and trotters

cook together with instruction on multiple cooking techniques of the meat we have butchered, seasonal vegetables, sauces, and grains.

plus ones arrive to share the tables and hear and taste what you have learned

end of day two, participants leave with all the meat that is not in cure.

Sunday February 23, 2020
5:00pm – 6:00pm
gathering at Devil’s Kettle Brewing to re-connect and pick up your cured and smoked meats (hams, hocks, bacon, dog treats)