9FD622X Pig: Complete Fabrication and Recipes

Campus Contacts

Experience noble pig butchery in this hands-on course. We break down a half hog into primals, subprimals and market cuts plus cooking recommendations and recipes. Take home 20-25 lbs of pork cuts, a boning knife and a cut resistant glove. 

Write down the CRNs (ex. 22398) of your selected classes to register.
Class type:
in-person:    online:    hybrid:
List of classes for 9FD622X Pig: Complete Fabrication and Recipes
CRN Location & type Days & time Dates Seats available More info
48079 RC BLDG5 241
from 1 to 5:20pm
October 12, 2019
Instructor: Robert M McCue
Tuition: $169.00 Fees: $90.00
Notes: Must reg/drop by 10/10. Close-toed shoes req/apron optional.