Join Kevin Smith 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 Kevin 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, terrines, pancetta, and bacon. You’ll feast on a variety of cuts over two days, 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.
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