Our “Make and Take” classes allow you to come to the farm and experience an on-farm butchering experience with others in our cozy farm butcher shop. We will eat and drink well, and create wonderful food for you to take home to your own table.  Select a class below to read more about each offering. Reserve your spot soon as space is limited. If you sign up for two classes at a time, you save $15.

Gird Your Loins – Saturday December 1st 8:00am – 12:00pm

In this class, we will introduce you to one of the most coveted parts of the pig… the loin. Chops, Roasts, Pork Rinds and more will be our discussion points, as well as, cleavers, cookery and tying roasts. We will lunch with the tenderloin and send you home with your own chops or roasts.

Bacon Makin’ – Saturday December 1st 1:00pm – 5:00pm

This course will cover the basics of pork butchering and most specifically, pork belly. We will show you how to cut your own bacon, cure it, smoke it, and fry it to impress all your friends. During the class we will also discuss other dry curing options like pancetta, ventreche, and guanciale and how to take full advantage of all the pig has to offer.

Pâtés and Terrines – Sunday December 2nd 8:00am – 12:00pm

This is not your momma’s meatloaf. Pâtés and Terrines will focus on the centuries old practice of turning trim cuts into delicacy. We will make use of the head, hocks, liver and other sausage cuts to produce flavors that will excite your taste buds! We will make rich pâtés that you will take home and want to share with friends.

The Wurst Class – Sunday December 2nd 1:00pm – 5:00pm

We saved The Wurst for last. This class isn’t the worst, but it is about the “wurst”. Sausage throughout the world is full of nearly endless variations and flavors. We will start by cutting and grinding some of our fine heritage pork, move to seasoning and stuffing before you take home a batch of your own personalized sausage.