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The day begins with a tour of our pastured heritage pigs and a look at how we raise them. Fall is an especially delicious time for PT Ranch pork. Our hogs spend the season grazing beneath the ranch’s oak and walnut trees, foraging on fallen acorns and black walnuts. That seasonal forage adds richness and depth to the pork and makes these fall hogs something particularly special to put in your freezer.
Then we head to the butcher table.
Eric Sternberg, formerly of Sacramento’s, V. Miller Meats, Magpie and now the in-house butcher at Majka, will lead an intimate, hands-on class in whole hog butchery. Each station will have half a PT Ranch hog to break down under Eric’s guidance and may be shared by one or two people.
You’ll learn how to identify the major muscle groups, follow the natural seams of the animal, and turn your half hog into the cuts you actually want in your kitchen, from chops and roasts to ribs, belly, shoulder and more.
And this isn’t demonstration-only. You’ll be doing the cutting yourself.
Along the way, we’ll break for a PT Ranch Asado, featuring a generous spread of our pasture-raised chicken, lamb and pork.
At the end of the day, the half hog you’ve butchered is yours to take home and stock your freezer. You’ll leave not only with an incredible supply of PT Ranch pork, but with a much better understanding of the animal, where each cut comes from, and how to work with it in your own kitchen.
Each station is for one or two people and includes:
• Half a PT Ranch pasture-raised, acorn- and walnut-finished hog
• Hands-on butchery instruction with Eric Sternberg
• Tour of the PT Ranch pastured pig operation
• PT Ranch Asado featuring chicken, lamb and pork
• Your butchered half hog to take home
• A full day at the ranch learning one of the oldest and most useful food skills
Space is intentionally limited to keep the class small and genuinely hands-on.
Come prepared to roll up your sleeves—and bring a cooler. You’re going home with pork
The day begins with a tour of our pastured heritage pigs and a look at how we raise them. Fall is an especially delicious time for PT Ranch pork. Our hogs spend the season grazing beneath the ranch’s oak and walnut trees, foraging on fallen acorns and black walnuts. That seasonal forage adds richness and depth to the pork and makes these fall hogs something particularly special to put in your freezer.
Then we head to the butcher table.
Eric Sternberg, formerly of Sacramento’s, V. Miller Meats, Magpie and now the in-house butcher at Majka, will lead an intimate, hands-on class in whole hog butchery. Each station will have half a PT Ranch hog to break down under Eric’s guidance and may be shared by one or two people.
You’ll learn how to identify the major muscle groups, follow the natural seams of the animal, and turn your half hog into the cuts you actually want in your kitchen, from chops and roasts to ribs, belly, shoulder and more.
And this isn’t demonstration-only. You’ll be doing the cutting yourself.
Along the way, we’ll break for a PT Ranch Asado, featuring a generous spread of our pasture-raised chicken, lamb and pork.
At the end of the day, the half hog you’ve butchered is yours to take home and stock your freezer. You’ll leave not only with an incredible supply of PT Ranch pork, but with a much better understanding of the animal, where each cut comes from, and how to work with it in your own kitchen.
Each station is for one or two people and includes:
• Half a PT Ranch pasture-raised, acorn- and walnut-finished hog
• Hands-on butchery instruction with Eric Sternberg
• Tour of the PT Ranch pastured pig operation
• PT Ranch Asado featuring chicken, lamb and pork
• Your butchered half hog to take home
• A full day at the ranch learning one of the oldest and most useful food skills
Space is intentionally limited to keep the class small and genuinely hands-on.
Come prepared to roll up your sleeves—and bring a cooler. You’re going home with pork
