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Pork and Sausage making Butchery Class

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Our Pork and Sausage Butchery class covers firstly organic butchery practice, from how animals must be grown, slaughtered and transported etc. 

As a class we then learn how a pig is broken down into its primary cuts. This is a very interesting part of the class where people enjoy learning where their favourite cuts come from, why they taste and cook the way they do. 

This is a great opportunity to learn about some lesser known cuts and how to prepare them; and why we approach each cut differently.

At Hagens we’re known for our preservative-free traditionally made sausages - We wish to spread our love of this ancient art with this new addition to our class. We will cover how a sausage is made from the grinding of appropriate cuts, balancing fat & moisture contents, the seasoning of some the world's most famous snags to the delicate art of getting it into the casing! 

This is a "hands on class". The classes are limited to 8 people with 2 butchers to watch over and guide you. 

You will take home the sausages that you make on the night, also we will provide you with a butcher's apron to keep.

At the end of the class there is a meal included matched with a matched beer or wine. 



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What you will learn
  • How a pig is butchered, including learning the different cuts of meat and their best applications in the kitchen
  • How to make traditional sausages at home
  • An in-depth knowledge of organic butchery
What you will get
  • Hagens Cooler Bag
  • The Sausages you make
  • Meal and drinks at the end of the class
  • Butchers Apron
  • A 3 hour class with experienced organic butchers. You’ll come away with an expanded repertoire of cuts and ideas in the kitchen and a greater knowledge of where it all comes from.

What to wear

Neat casual clothing that you don't mind getting a little dirty. Closed shoes and long hair tied back.

Appropriate for

Everyone 16 and over


Hagens Organic Butcher

Vendor since 2014


Hagen’s Organic Meats was established by Royce Hagen in 1999, as one of Victoria’s original organic butcheries. Drawing on almost two decades of organic food experience, Royce and his wife Susan have strived to become Melbourne’s premier purveyor of fine meats. The desire has always been to provide a healthier, more environmentally friendly way of eating.

At Hagens, we know meat.

We know the best farmers and we work closely with them to guarantee the highest quality product. We know what they feed their animals and we know that they treat them well. With Royce personally overseeing both Hagens stalls with the help of his son, Oliver, we know our customers. And we know that nothing can substitute for years of first-hand, organic experience.

Hagens Organic Meats can be found at the Queen Victoria Market and at our long established stall at the Prahran Market.

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3 Reviews
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26 June 2016 • Pork and Sausage making Butchery Class

I enjoyed the class but I would have liked to be more hands on when breaking down the pig carcass.


17 April 2016 • Pork and Sausage making Butchery Class

Really enjoyed the night, you can tell the Guys are really Passionate about there business, From the Farm to the plate.


29 February 2016 • Pork and Sausage making Butchery Class

It was really good to see where each cut of meat came from and what best to use it for. The techniques for making sausages were really enlightening and have given me confidence to make my own sausages. My family and friends thank you!