The proverbial elephant in the room, feral hogs are inevitably interwoven into just about any conversation in Texas concerning hunting, farming or food. Highly destructive, invasive and fecund, these wild pigs present one of the few solutions in life that almost makes the problem not so bad: they're delicious. So, let's score one for the farmers, baby quail, potato crops and clean rivers and eat every last one of them. This class covers the butchery of feral hogs, including chops, ribs, bellies, hams, tenderloins, shoulder roasts, shanks and cutlets. Increased focus is placed on differing sizes, sexes and fat content of hogs in order to discern the highest and best use of each individual hog that's been trapped or hunted. Stock-making, lard rendering, sausage-making and slow cooking are all part of this 3+ hour class. Classes are held in our butcher shop at 2406 Manor Road, Austin, Texas, from 6pm-9pm.