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.
We are excited to welcome you into our space and would like to remind you of our covid policy. For the safety and comfort of our guests and staff, we are requiring proof of vaccination and ID to attend in-person events in our space. Please make sure you and your guests know to bring either their vaccination card or a photo of their card as well as their ID. If you have had symptoms of covid or if you have been in close contact with someone with covid in the past 10 days, please follow the current CDC guidelines. If you are sick, please stay home. Guests may be required to wear a mask during instruction, depending on the local transmission rate at the time of class (we will have some extra masks on hand if needed). Thank you for your help keeping each other and our staff safe!