Doug and Andy will be representing Hand Hewn Farm in Michigan for the Great Lakes Boucherie. They will be showing attendees how to humanely harvest a hog for the festival while also utilizing the whole hog.

From their website..

“The Great Lakes Boucherie has been created to celebrate the culinary traditions of our eastern and western European families and those of the American South. A “boucherie” was held in a local community to get ready for a celebration, such as a wedding or in preparation for the winter months. The focal point of the boucherie is the harvesting, preservation and cooking of pigs and other farm animals. The entire animal was utilized, even the skin, offal, and blood; not one thing went to waste. Various types of sausages would be made;  pieces were cut, cured and smoked, and various stews. A boucherie was an all day and all weekend affair.”