THE WHOLE HOG 2-DAY COURSE
led by Marcus Vermey, Butcher + Owner of Vermey's Quality Meats with Rodney Dunn, Co-Founder of The Agrarian Kitchen

Next 2-day Class:  Monday 18 August + Tuesday 19 August 2025

Cost: AU$990.00 per person / Duration: 9.00am to 4.00pm each day / Guests per class: 12

Location:  The Agrarian Kitchen, 11A The Avenue, New Norfolk, Tasmania, Australia

Inclusions:  Hands-on experience / Lunch matched with wine / Recipes / Goodies to take home

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Spanning two days, Tasmanian butcher Marcus Vermey and our Co-Founder Rodney Dunn, learn the ins and outs of cutting and utilising a pig, from nose to tail. Over the two days of whole animal butchery and cooking, this class is all about developing a respect for where our meat comes from and the sacrifice made on the animal’s behalf in order for us to eat. Beginning with the careful break-down of a locally-reared heritage breed pig, each cut will be utilised to cook a multi-dish feast, as well as bacon, terrine and sausages to enjoy at home. 

A tip for interstate guests attending this class

All guests will receive goodies made from this class.  These will be sealed in cryovac bags and then placed into insulated foil bags with an ice gel pack.