Butchery
How to butcher
In today's society, we're often disconnected from the food we eat, as we typically visit the grocery store and have a wide range of pre-packaged products at our disposal. Small butchery shops are becoming a rarity, and we're becoming increasingly detached from the way our grandparents used to live.
We believe it's essential to reconnect with our roots and adopt a more sustainable approach to our eating habits. One way to achieve this is by being able to harvest and process your own meat. Of course, it doesn't have to be your only source of sustenance, but it's important to remember that a boar or deer can provide a family with a substantial amount of food for an extended period.
That's why we've developed a class focused on butchery, where you can learn about the most suitable cuts for an animal, the ideal time for harvesting, and various methods for cooking wild game to achieve the best results in terms of taste and yield.
How does it work :
We're excited to offer this hands-on butchery class, regardless of whether you're interested in harvesting the meat yourself or simply learning about the process.
We'll begin the class at 9:30 am and spend approximately 3-4 hours exploring the entire butchering process. During this time, we'll cover key techniques and areas of the animal, including stakes, neck, deboning of the front shoulders and back hinds, and various roasts. You'll also gain practical knowledge on how to prepare these cuts for cooking.
As a special treat, we'll provide a complimentary lunch featuring the very cuts we make and products of our work, allowing you to experience the results firsthand.
Get in touch with us to book your experience !
