Workshop Dates and Times: Thurs 8am-12pm, Fri 1-5pm, Sat 8am -12pm

With custom slaughter dates pushed out a year or more, food freedom is more and more dependent on our ability to help ourselves. Many people don’t understand the full process of what it takes to put meat on the table. If you’d like to gain a deeper respect and appreciation for where your food comes from, COME JOIN US along with Doug Wharton and Andy Lane of Hand Hewn Farm for an intensive whole hog workshop. During this hands-on workshop, we will walk through the entire process of how to efficiently, beautifully, and practically take a hog from pasture to plate ethically and humanely.

The first day, which includes dispatch of the hog to hanging of the sides, will take place on Thursday at the nearby farm of Luke Dougherty, son of Shawn and Beth Dougherty. On Friday afternoon, workshop students will literally have front-row seats as Doug and Andy demonstrate the breakdown into cuts of one half of the hog while simultaneously fielding questions on all things butchering, curing, cooking, and charcuterie. Workshop participants will be processing the second half of the hog with Doug and Andy on Saturday morning at the festival venue. In between, participants will be able to use their included festival pass to hear talks, see the other demos and vendors, and enjoy the evening socials!

Includes weekend festival pass for workshop students.

Workshop is limited to just 10 students!