Hog Butchery Workshop | January 10th & 11th

We are excited to offer this 2-day, one-of-a-kind butchery experience at the farm. With over 10 years of experience, David Johnson is sharing his expertise and teaching a zero-waste, “snout-to-tail” pig harvest technique. This hands-on course is for the beginner and experienced alike and our desire is that you will walk away with the knowledge and confidence to use your newly acquired skillset to provide for your own family.   Each morning will begin at 8:00am. Come prepared to work & learn all day, breaking approximately 30 minutes for lunch.  Class is estimated to finish at 4:00pm each day but we will work at your pace so class days could run longer. We encourage note-taking and filming so come prepared with pen, paper, and filming devices.   Day One: Day one will begin with proper dispatch technique of one heritage breed pig. Full discussion and hands-on instruction of customary slaughter, scalding, scraping, and eviscerating will take place. We will work diligentl