Learn the homesteading skill of butchering a pig and enjoy a simple Sunday evening meal in the historic Rhone House.
Andy Hughes, Restaurateur, &
Stef Gawlowicz, Chef
will provide expert guidance as participants are instructed hands-on to cut pork halves into primal and retail cuts. Slaughter from previous day will be reviewed. Participants will receive a binder with cut charts, and have the opportunity to purchase some of the pork. Bring a cooler.
Bring warm clothes, part of workshop in cold barn & kitchen, warm rooms in house will be ready
Please pack a lunch.
BYOB or Wine for Dinner (no drinking until butchering is complete)
Limited to 10 Participants.
$50 fee includes workshop, snacks, and simple dinner.