Are you curious where bacon comes from, what baby back ribs are, or why a butt is cut from the shoulder??? We are still curious about that one ourselves! If so, then join us for our nose to tail butchering class/demonstration with an introduction to the farm and explanation of why we spend so much effort raising pigs outdoors! You’ll watch and learn what is involved in breaking down a cross section of one of our woodland pastured pigs. You will be introduced to cuts you don’t normally see on your supermarket shelves, learn a recipe or two, acquire a new appreciation for the art of butchery and leave with some fresh pork cuts. The class is $85/person ($150 for 2) (plus tax) and limited to 15 people from 3-5pm.
This year we are adding a pig centric dinner option immediately following the butchering class at 5pm. For $120 you can enjoy the class along with a plated 3 course dinner. Additional diners that were not interested in the butchering class can be added for $40/each.
Bring your questions, your curiosity and your love of all things porcine!!