Learn about how our hogs are pasture raised from our farm director Virginia Hamilton. She will discuss heritage breeds, health benefits of pasture raised pork and how various inputs on the production side that impact the quality of the meat.

This is a much smaller, hands-on class with Butcher Brian, meant for those who want to make sausage at home or on site from scratch. Our cutoff for this class is only 4 attendees! Each participant will break down their own pork shoulder for ingredients, take part in making both ground and linked pork sausage. From grinding to mixing, recipes and proportions, to casings, attendees will be learning how the sausage gets made!

Included in this class experience:

Enjoy a beautiful heavy spread of our in-house made Charcuterie & Sausages and your choice of local beverage pairing (2 per attendee, both NA & alcoholic options)
You’ll be breaking down a whole shoulder, the yield goes home with you- approximately 5 pounds of sausage, made by you
A brand-new boning knife

Notes for attendees:

Make sure to bring a cooler or insulated bag to take home your sausage in.
Aprons and cut gloves will be provided to use while in class.
Bring comfortable grippy shoes you don’t mind getting dirty.
Our Farm Store will be open for a private shopping experience if you want to stick around post-snack and pick up a few more essentials.

Date: Sunday February 9th

Time: 6pm-8:30pm

Price: $300