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Observe the entire process as meat master Chris Eley goes from nose to tail, and take turns assisting him behind the butcher's table. Together the class will break down a whole, Duroc hog through traditional, seam butchery techniques, and participants can take home a prime selection of the pork cuts we'll be butchering that evening.$150 per person. Call 317-638-MEAT (6328) to reserve a spot.
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