Join Us at The Hollar Homestead for a 3-day whole-hog workshop that teaches best practices to take a homestead-raised pig from pasture to plate.

Each day will focus on specific aspects of the process. Day one will focus on humane slaughter, scalding and scraping, and organ utilization to create nutrient-dense meals for your family. Day two will focus on the how and why of butchering at the home scale and why it is so beneficial to make those decisions based on your family rather than what the butcher wants to cut. Day three takes you a step further to teach how to properly cure and preserve meat for the future, focusing on bacon and ham curing. The workshop finishes with a spectacular charcuterie board to show just how far you can take the information to create world-class cured meats.