Master Meat Cutter Matt LeClerc shows students the finer points of pork primals.20160312_110853An attendee gets to try his hand with the bone saw.

Meat-Cutting, Sausage & Curing Class – April 8th 2017


April 15th, 2017

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Product Description

The popular NEBS meat-cutting & sausage-making and curing class instructed by Matt LeClerc of Valley View Farm is back! Matt has taught meat-cutting, sausage-making and agriculture for many years. Matt will demonstrate how to break down and cut up a pig.

In the class the students will also learn the basics of curing and smoking bacon, hams, sausage, and other meats. The cutting and breaking down of other meats and animals will also be addressed, depending on students' questions.

Class includes lunch as well as some meats to take home, so bring a cooler and ice. There will be a class on Saturday April 8th that will run from 10:00 A.M. until around 3:00 P.M. Class size is very limited and spots will be assigned on a first-come, first-served basis so please sign up early.

Cost of the class is $130 for NEBS members and $165 for non members (The none member price includes a 1-year membership in NEBS.)

The class will be held at:

Valley View Farm
179 Barre Rd.
Templeton, MA 01468

For more information contact:

Additional Information

NEBS Member

Member, Non-Member