Join Our Home Place Meat and Hand Hewn Farm at The Berry Center for a whole-hog butchering workshop.

Over three days we will work together diligently to reconnect the missing dots of collective work and community engagement through the work of putting away a hog.

Day One: We will gather for the solemn act of dispatching the hog and collecting the blood and exploring its culinary uses such as blood sausage. You will learn how to scald and de-hair to make the most efficient use of the meat. Nearly every part of the pig can be made into delicious food in the spirit of “nose to tail” whole beast butchery. The offal will be harvested and throughout the workshop, you will sample ways to prepare it that your entire family will enjoy eating. The casings will be prepared for sausage-making later in the class.