Master the Art of Wild Pig Butchery with Slow Food Oʻahu

Join Slow Food Oʻahu for our wild pig butchering class led by expert hunter Doug Young. Limited to just eight participants, this intimate 2-hour workshop is a hands-on opportunity. Learn the essentials of field dressing, butchering, and preparing wild boar. These skills are deeply rooted in Hawaiʻi’s local culture.

What You’ll Learn

• Watch a live demonstration of wild pig butchery.
• Learn field dressing basics and best practices for safe handling.
• Discover expert tips for cooking wild pig to perfection (160°F to eliminate pathogens like trichinosis).
• Take home freshly butchered wild boar to enjoy with family and friends.

A Taste of Hawaiʻi’s Heritage

Join the local tradition of enjoying wild pig dishes like stews, ragus, and smoked delicacies. Wild pigs (puaʻa) are a significant part of Hawaiʻi’s history and food heritage, brought by early Polynesians and later interbred with European breeds. Today, they roam the Islands, offering a nutritious, and delicious protein source when prepared properly. Our class teaches you how to handle and cook this lean, flavorful meat safely. The meat can be brined, dry-cured with salt, smoked, or frozen for long storage.

Join the Farm-to-Table Movement

Embrace the farm-to-table movement, connect with Hawaiʻi’s cultural roots, and gain practical skills in a small, supportive setting. Sign up today for a unique culinary experience that celebrates local foods!

Classes are held several times a year when fresh wild pig is available. Classes are usually announced via our Slow Food Newsletter. Sign up for the SFO newsletter.