Whether you are a hunter who wants to perfect your techniques when dressing game or are intrigued by the art of butchering, in this class you'll learn how to work quickly and efficiently for maximum yield, how to bone, and how to trim fat and connective tissue.

Registrants will be divided into three teams. Each team will be assigned to half of a pig. Following professional butcher Adam Danforth's instructions, your team will learn to break down the pig into traditional cuts. Bring a large ice chest as the cuts of meat will be evenly divided among participants to take home at the end of class.

Danforth, who was trained at the professional meat processing program at SUNY Cobleskill, teaches butchering workshops across the U.S. He recently released the book Butchering: The Comprehensive Photographic Guide to Humane Slaughtering and Butchering, which will be available for sale.