Join Gracie Schatz for a two-day, hands-on butchery and charcuterie workshop. We’ll spend the first day breaking down a local pasture-raised hog into primal and subprimal cuts. From there Gracie will show you how to transform the various cuts of pork into delicious meals. You’ll get an introduction to the craft of charcuterie, as you make sausage, rillettes, and bacon. You’ll feast on baby back ribs, chops, and ham, and still have plenty of meat left over to take home. Each student will get hands-on experience and instruction, leaving with the basic skills needed to start experimenting with home butchery and charcuterie.
While our event purchases are nonrefundable, we are generally happy to give a credit for a future event when we can fill your spot. If you need to cancel, we will reach out to the waitlist. If we get any takers, we can then issue you a credit. The chances of finding a replacement are higher with as much advance notice as possible, so please let us know as soon as possible if you need to cancel.