Big House at the Smokehouse:
Whole Hog Butchering & Bourbon Tasting
Wednesday, July 17, 6:00 - 8:30pm
Assist meat master Chris Eley as the class goes from nose to tail, breaking down a whole hog through traditional, seam butchery techniques. During the pre-class reception and break time, Big House Bourbon will be crafting original cocktails and pouring samples of their handcrafted whiskey. To accompany the bourbon tasting, we'll also serve up a hearty spread of Smoking Goose meat treats & sides.
Participants take home a prime selection of the pork cuts we'll be butchering that evening. Dress the part as we'll provide your butcher's uniform.Reservations required: $150 per person includes snacks & drinks plus lotsa fresh pork and a Big House Bourbon hat to take home.
How to Register: Call 317-638-MEAT (6328) for yourself or to give registration as a gift.
The fine print: $50 deposit per participant is due at registration. This nonrefundable & nonexchangeable deposit will be applied to the total class cost which is due no later than 24 hours prior to the class.
Plans change? While the registration deposit is nonrefundable & cannot be applied to a different class, please let us know as soon as possible if you cannot attend the class so that the balance will not be charged to your card: 317-638-MEAT (6328).
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