I wish someone had handed me this class before I hauled home my first whole hog and stood there wondering what in the world I’d just done. Luckily, I had a chef on my side and he walked me through everything.

Now you can learn what you want to know BEFORE you buy: how to buy the right pig, how to fill out the cut sheet without guessing, and which sausage, curing, and smoking choices matter before the butcher calls. I’ll show you the simple things you can do at home to keep your processing bill from creeping into the stratosphere, plus the exact questions to ask so you get the cuts you want back.

We’ll talk about yields, freezer planning, and what “a whole pig” actually looks like once it’s in your kitchen. And we will cover the odd bits, why you might want them, and how not to waste them.

Instead of trying to cram recipes into a webinar, you’ll get a separate printable recipe booklet you can keep in the kitchen.

If you want your next whole hog to feel doable instead of overwhelming, this class will get you there.