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The Art of Pork Butchery – February

February 20 @ 6:00 pm - 9:00 pm


Thepig_diagram Art of Pork Butchery will leave you with a ton of knowledge on butchering an animal (and a load of freshly cut pork to take home!).  Your guide, Jamie Waldron, has dedicated 15 years of his life to mastering the art and skills of butchery.  Through working, learning, researching and teaching, he is reviving this age-old craft.

Check out the action of a past workshop featured on CBC’s The Sunday Edition with Michael Enright.



You will learn: 

  • Pig anatomy
  • How to break the hog into ‘primals’, which are the first cuts that represent the largest portions2013-04-14 14.21.50 of the animal.
  • Further processing into the ‘retail cuts’ such as the shoulder (boston and picnic), loin (chops and loin roasts), belly (bacon, pancetta), leg (ham, proccuttio) and finally the head (headcheese, guanciale).
  • How to re-create the magic at home, including where and how to get yourself another pig, and basic food safety practices.
  • Recommendations for cooking of various cuts

The pig for this workshop is always sourced from a local farm where animals are raised in the best possible conditions.

You will take home:

  • 20 lbs of freshly cut pork
  • A new appreciation and connection with your food
  • A solid foundation with the basic process and principles of pork butchery
  • Connection to 7 other people who won’t be freaked out if you ask them for advice on the finerIMG_0113[3] points of preparing headcheese.

You want to take this class because:

  • You’re a rural or urban homesteader who wants to learn how to butcher your own livestock or that of a local farmer
  • You’re a home chef and want to become more familiar with the anatomy of a pig and proper processing techniques
  • You’re a doer and are curious about the butchery process and yearning to learn a valuable, hands-on skills.


When: Tuesday February 20, 6 pm – 9 pm

Where: Wellington County Museum and Archives, 0536 Wellington County Rd 18, Fergus, ON

Class Size: Maximum 8 people working with the whole pig.

Cost: $250 including 20 lbs of local and sustainable meat to take home (approximately $170 retail value for the meat alone). 

To Bring: A sharp boning knife and your favourite apron. You will have the option of purchasing Jamie’s newest book Home Butchering Handbook for $20.


*** You do not need to register on Eventbrite. You can send an email money transfer to ami@mingaskillbuilding.ca. Do not include ‘fees’ in the transfer.

*** If this workshop is financially inaccessible to you and you would like to negotiate a payment plan or bartered arrangement, please contact Minga at info@mingaskillbuilding.ca


 Your Instructor

Jamie Waldron

 jamie-farm-pic2Born in Windsor, Ontario and raised in the small rural town of Harrow, Jamie got his start at the butcher block in a small country butcher shop as a teenager.  Since then, Jamie has dedicated over 18 years to learning the art of butchery: working, researching, and practising an age old craft.  He’s worked at some of the top butcher shops in Canada.  Jamie’s educated students of all ages as well as spoken to groups of all sizes on butchery and how they can always stand to learn more and continue pursuing knowledge related to the craft. He’s the author of the Home Butchering Handbook and can be reached through his website www.jamiewaldron.com

Cancellation Guidelines

  • Minga will provide a 100% refund for workshops cancelled by Minga.
  • If a registrant cancels a workshop with more than 5 days notice, a 100% refund will be issued.
  • If a registrant cancels with less than 5 days notice or does not show up, no refund will be issued.
  • We are unable to provide a refund after the workshop takes place.
  • The above policies apply for pre-registered workshops. Refunds or credits will not be issued for a missed class.
(Visited 180 times, 1 visits today)


February 20
6:00 pm - 9:00 pm
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Minga Skill Building Hub


Wellington County Museum and Archives
0536 Wellington Road 18
Elora, Ontario N1M 2W3
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