Join us for an extraordinary, hands-on pig butchering and charcuterie workshop at The Ark Farmstead, where tradition and craftsmanship meet in a fully immersive experience. This is not your average cooking class—this is a deep dive into the art and craft of sustainable meat processing, led by seasoned instructors with years of experience in traditional European-style butchery and curing techniques.

Participants will be guided through every step of the process, starting with the humane killing of the pig and moving into scalding, scraping, and evisceration. Together, we will explore how to honor the entire animal by putting every part to use. You’ll learn the often-overlooked arts of preparing organs, cleaning natural casings, and making blood sausage from scratch. From there, we’ll delve into butchering the pig into primal cuts, discussing the best ways to break it down for various culinary uses. Finally, we’ll cover the timeless techniques of curing meats—transforming cuts into prosciutto, pancetta, lonza, and more.

This is a hands-on class in the truest sense. You won’t just watch—you’ll be involved every step of the way, from knife skills to seasoning blends to tying cuts for curing. Our goal is to ensure that every participant walks away not just with knowledge, but with confidence in their ability to process and preserve pork at home, using time-honored methods to create exceptional quality cured meats.

Whether you’re a home cook, a foodie, or someone interested in taking a step toward creative independence, this workshop is for you. Together, we’ll build a deeper connection to food and farming, embracing the richness of using the whole animal. Come ready to learn, get your hands dirty, and leave with skills that will last a lifetime.