Join us for a hands-on, two-day charcuterie workshop where we process a whole pig and explore the art of butchery, curing, and smallgoods making.

Learn essential skills in pig butchery, food preservation, and sausage making while gaining an in-depth understanding of charcuterie.

What You’ll Learn:
– Pig butchery basics and how to use each cut
– The curing process and food preservation techniques
– Food safety and best practices
– How to make sausages, fermented meats, and more
– Proper storage of cured and fermented meats
– Where to source quality ingredients

What We’ll Make:
– Prosciutto
– Bacon
– Salami
– Pancetta
– Cotechino
– Sausages
– Lard
– A variety of cured pork meats

Included:
– Breakfast and lunch on both days
– A full set of recipes to take home