Learn the basics!


 

Whole hog breakdown

Experience the unique opportunity to butcher a half hog into primal and sub-primal cuts. In this hands-on (optional) class you will learn the basics of hog butchery, primal vs. sub-primal cuts, preparing different cuts, and discuss the processes of fresh sausage, smoking and dry-curing. Classes take place the fourth Saturday of the month from 7-10pm.

Upcoming Dates:

October 27, 2018

November 24, 2018

no December class due to the holidays

 

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169.00
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Sausage CLASS

Join us for a hands-on walkthrough of preparing, seasoning, grinding, and stuffing your own sausages. Class participants take home 5 lbs of fresh sausage that they personally help prepare. Classes take place the 2nd Saturday of the month from 7-10pm.

Upcoming Dates:

November 10, 2018

December 15, 2018

 

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99.00
Date:
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give the gift of learning

 
Whole Hog Breakdown - Gift Ticket
169.00

Buying as a gift? We will mail the gift recipient a class certificate redeemable for the date of their choice. 

Quantity:
Add To Cart
Sausage Class - Gift Ticket
99.00

Buying as a gift? We will mail the gift recipient a class certificate redeemable for the date of their choice. 

Quantity:
Add To Cart
 
 
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Knife Sharpening with Nick Zdon

Back by popular demand, our friend Nick Zdon will share his knife sharpening skills with you, and show you the tricks. This is a hands on class, so bring your own knife, and leave with it sharper than it’s ever been. Just in time for the holiday, we’ll be carving a turkey as well, and making a quick meal for all to enjoy!

Class is Thursday November 8th from 7pm - 9pm (maybe 10)

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Fermentation Class

Join us for a special evening with Jim Bovino of Topos Ferments and learn the art of fermentation. This will be a hands on class where you'll learn the basics of salt ratios and patience, and you'll take home some fruits of your labor and watch it turn into your own vegetable ferment! We'll also have a lively discussion about resilient food systems and the role of fermentation in a cold climate.

The class will be held at 7pm on Saturday November 17th, and will last roughly 90 minutes. Light snacks along with beverage and samples will be provided.