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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 from the whole hog we'll be trimming down that evening. $150 per person includes instruction, your own butcher's hat to take home, lotsa fresh pork to take home plus libations & meaty snacks during breakFor information and reservations, call 317-638-6328.
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