HOG BUTCHERY
with Katie Rich
Learn the time-honored craft of whole animal processing with Hog Butchery, taught by instructor Chantal Mullin. This course guides you through every step of breaking down a hog with precision, respect, and purpose — transforming a complex process into an approachable, rewarding skill that connects you to your food on a deeper level.
In this course, you’ll learn:
- How to safely and efficiently break down a whole hog into primal and retail cuts
- Knife techniques and tools used by professional butchers
- How to identify and utilize every part of the animal to minimize waste
- Tips for curing, storing, and preparing pork for home or camp use
Chantal brings years of butchering and homesteading experience to each lesson, blending technical know-how with respect for traditional practices. Her calm, detailed instruction makes the process accessible whether you’re a beginner or looking to refine your skills. From harvest to finished cuts, this course empowers you to take full responsibility for your food and build a lasting connection to the craft of butchery.
