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 class you will learn the basics of hog butchery, primal vs. sub-primal cuts, sausage-making and discuss the processes of fresh sausage, smoking and dry-curing. Classes take place the last Saturday of the month from 7-10pm.
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.
October 14, 2017 | 7pm- 10pm