Traditional Butchery

Join us as we celebrate the most generous of livestock, the pig. Our pigs are beloved animals on our farm, raised on fresh raw cow’s milk, produce, and locally milled feed. They also feed our family for the entire year. Join us as we teach you to honor their generosity by the traditional scald and scrape, followed by the evisceration. After quartering the animal, we will partake in the old fashioned meal dubbed ‘pig cheer’, where we enjoy the organ meats in a decadent sauce atop homemade bread and beside local greens. Day two of the class will further explore the porcine anatomy as we learn to effectively break down the sides into cuts for your kitchen. We will show you traditional curing methods sans nitrates and nitrites.