Learn the homesteading skill of butchering a pig and enjoy a simple Sunday evening meal in the historic Rhone House.

Instructors:

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.

“Our time at Rhoneymeade was a very informative, casual and pleasant experience. The Executive Director was great, the Program coordinators were knowledgeable and charismatic... over all one of the best ways my Husband I have spent a Sunday!!
Even the other workshop attendees were friendly and the group seemed to work really well together.”

— Participant from last years Hog Butchering workshop.