This workshop is a three day, extensive hog harvesting workshop. We will start Friday morning walking through the steps necessary to harvest a hog on our farm. After we walk you through our process we will show you how we do it. Our time will focus on humane slaughter practices, proper scalding for hair removal, and utilization of offal (organs). On Saturday we will begin demonstrating how to efficiently break down a whole hog into manageable cuts for your home kitchen.  We will also cover whole animal cookery that properly and deliciously uses as much of the animal as possible. Topics will include.. knife sharpening, bone broth, lard rendering, and freezer packaging. On Sunday we will jump head first into the misunderstood realm of  charcuterie. We will discuss the simple options available to cure just about any part of the hog. We will walk you through each cut and how we will preserve it for our home. We will also stuff sausage into casings that were harvested from our first day. Each participant will go home with 3 pounds of sausage and 5 lbs of fat to render at home. Sign up  for one day ($100) or all three ($250) to reserve your spot!