Ever met a pig who lived well?
Jim’s pigs live in the woods of Maine—rooting, lounging, and growing slow and strong under the trees. This September, we’ll be traveling to The Wolfpine Collective, just outside Waldoboro which is on the MidCoast of Maine, to spend four days honoring one of those pigs the best way we know how: by turning it into some of the finest meats in the world.

We’re teaming up with our good friend and host, Jim Chlebowski, for a 4-day, hands-on whole hog charcuterie workshop. We’ll start with a live animal and guide you through each step of the process: humane slaughter, whole-animal butchery, and a deep dive into traditional curing techniques—prosciutto, capicola, bacon, salami, sausages, pâté, and more.

This is an immersive workshop. You’ll work beside us each day, and share food, drink, and knowledge around the table each evening.