When: Sun., April 23, 2-5:30 p.m. 2017
Get beyond cooking shows, cookbooks, supermarket meat, and high prices. Go directly to the source: local farms producing delicious, nutritious, well raised, healthy, happy pigs. In this workshop, we will learn and practice the art of butchery, hands on and in community. Each student will take home roughly 10 lbs. of quality pork, chops, roasts, belly, etc.