Wild boar overpopulation is threatening Hawai‘i’s ecosystems — but with the right skills, you can turn this invasive species into a delicious, sustainable food source.

Join renowned butcher and educator Bryan Mayer for a butchery and cooking demonstration at the Wahiawā Value-Added Product Development Center.

This unique, hands-on workshop will include:

Butchery Demonstration: Observe expert techniques as you’re guided through the process of breaking down wild boar, learning about different cuts and their culinary uses.

Cooking & Tasting: Watch cooking demos and sample three wild boar dishes — crispy pork katsu, Hawaiian chili & calamansi lime pork loin, and unique cuts you may not have tried before — while learning about flavor, texture, and preparation methods.

Support Sustainability: Learn how to responsibly source and add value to invasive species to protect native habitats and reduce ecological damage.

All supplies will be provided, and there is free on-site parking in the WVAPDC’s gated lot.