Classes
Pork 101: How to Break Down a Whole Pig
Learn how to break down pork with our head butcher in this 3-4 hour class. We will teach each class (up to six students) basic knife skills and grips, how to portion the animal into primal and retail cuts, review the pig anatomy, and how to package the meat to last in the freezer. This is a hands-on class and each student will go home with 3lbs of meat from the pig.
Sausage 101: How to Make Sausage
Learn the basics of sausage making and sausage recipes in this 2-3 hour class. Six students will choose 1 of 3 sausages to make, prepare the meat and seasonings, and pipe the meat into natural hog casings. You will learn step by step on how to make sausage in your home. This class is great for groups of all ages. Each Student will being home 3lbs of your own sausage prepared in the class.
Lamb 101: Learn how to break down a locally raised lamb in this class.
Learn how to break down a locally raised lamb in this class. We will teach a group that is up to six students how to portion the lamb into primal and retail cuts, review the lamb anatomy, how to tie roasts, and how to package the meat to last in the freezer. This is a hands-on class and each student will bring home their choice of one cut they prepared during this class.
Held on select Wednesday nights from 7-9PM