Day One (Jan.26): We will gather for the solemn act of dispatching the hog with a poem reading with Wendell Berry at the Berry Center Farm.  Collecting the blood, as well as exploring its culinary uses such as blood sausage will be one of the earlier tasks we undertake. You will learn how to scald and de-hair to make the most efficient use of the meat. Nearly every part of the pig can be made into delicious food in the spirit of “nose to tail” whole beast butchery. The offal will be harvested and throughout the workshop, you will sample ways to prepare it that your whole family will enjoy eating. The casings will be prepared for sausage-making later in the class.

Day Two (Jan. 27): We will explore various traditions in the butchering of hogs and the culinary reasons for the differences. As we break down each half into familiar cuts, we will discuss preservation techniques as well as fresh options for each part of the pig. Offal preparations will continue and will make for a hearty lunch. Learn how to easily render beautiful snow white, make delicious head cheese, and properly package cuts of meat. At the close of the day, you will be amazed by how fully each part was utilized and how little waste there is.

Day Three (Jan. 28): We will begin by diving even deeper into traditions and cultures that have found innovative and delicious ways to use all the wonderful pieces that pigs give. Delve into home sausage making, and curing meat, including how to make fool-proof bacon and the fundamentals of charcuterie.