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 last Saturday of the month from 7-10pm.
No December class due to Holiday
January 27, 2018 2018 I 7pm - 10pm
February 24, 2018 I 7pm - 10pm
March 31, 2018 I 7pm - 10pm
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.
December 16, 2017 | 7pm - 10pm
January 13, 2018 I 7pm - 10pm
February 10, 2018 I 7pm - 10pm
March 10, 2018 I 7pm - 10pm