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The Art of Whole Hog Butchering

The Art of Whole Hog Butchery

Lincoln Secret Supper

Multiple Dates

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Event Details

The Art of Whole Hog Butchery

With Chef Brandon Harpster

3 – 6 p.m.

Single Barrel, 10th & P Streets, Downtown Lincoln, Nebraska

Instructor: Chef Brandon Harpster

 

Whether you have a passion for protein or simply curious to explore the Art of Whole Hog Butchery, this class and experience is for you. Chef Brandon Harpster’s classes are 100% hands-on. Our students have the opportunity to breakdown complex sub-primal muscle groups or whole carcasses under the guidance of Chef Brandon, a Certified Executive Chef, Chef Instructor at Southeast Community College, and a proud member of the Butcher’s Guild.


Class Description:  Students will spend 3 hours at the Single Barrel prep kitchen butchering a whole Heritage Red Wattle Hog from TD Niche Pork in Elk Creek, Nebraska. Class will begin with an introduction of tools, safety and information about the Heritage Red Wattle Hog. The hog will be split into two sides. The instructor will show how to butcher one half, while students will butcher the entire other half, gaining an up-close, hands on experience.

 

What you will leave with: Included in the cost of tuition, all students will depart with roughly 40 lbs of Pork.  Each student will receive a mix of chops, roasts, grind and fresh bulk breakfast sausage.  All of the meat will be vacuum-sealed and ready for the freezer. Also included will be a Lincoln Secret Supper apron and a Victorinox boning knife. Above all, students will leave the class with basic butchery skills, a broader culinary knowledge, and the joy of being a more informed, responsible, and conscious meat consumer.

Class is limited to 6 students. Cost: $299

A special thanks to our sponsors:

TD Niche Pork, Elk Creek, NE

Single Barrel Restaurant, Lincoln, NE

 

Have questions about The Art of Whole Hog Butchery? Contact Lincoln Secret Supper

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