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Whole Beast – Nose to Tail: Butchering, Charcuterie & Sausage
February 26 @ 11:00 am - 5:00 pm$200
Enjoy a full day at Local Pig and learn how to process a pig.
We’ll start with butchering a half pig to learn the cuts, then we’ll move on to basic charcuterie. In this section we will cure belly for bacon, brine fresh leg for ham, emulsify fat and liver for pate and create a fermented sausage for smoking.
Finally, we’ll take the trims of the pig and make 3 kinds of fresh sausage.
Each participant will go home with fresh pork cuts, fresh sausage and finished charcuterie.
We’ll provide lunch, soft drinks and beer. Participants only need to bring themselves and a great attitude!