For this January workshop we are partnering with homesteading friends, the Fugates, in Spring City, Tennessee. We will be utilizing two of their homestead hogs for this workshop and will focus on all the hog processing aspects that one would need to do it on their own farm or homestead. Each day has a new focus so our participants can have a hands-on experience in all parts of the process.

On day one we will show the proper way to humanely kill a homestead hog as well as some options for scalding and scraping the pigs to ensure a full utilization of the animals. We will collect the offal (liver, heart, spleen, caul fat, kidneys, intestines, and more) and blood for meals throughout the workshop as well.

Day two we start the butchering work along with making blood sausage and head cheese, rendering lard, and grinding sausage. The butchering process usually gets into conversations about how you and your family like to cook. The butchering is always dictated by how it will be prepared in the kitchen.

Day three is where we take some further steps into more refined processing. We make sausage, salami, bone broth, finish the headcheese, pate, cure bacon and hams. This day, ultimately, is a celebration of the pig and everything that it has to offer.

Breakfast, Lunch, and Dinner is included for each day.