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.
October 27, 2018
November 24, 2018
no December class due to the holidays
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.
November 10, 2018
December 15, 2018