hog butchering workshop February 24-25

Winter is a great time for working on homesteading skills you'll be wanting later on in the year. With custom slaughter dates pushed out a year or more, food freedom is more and more dependent on our ability to help ourselves. Come to our February hog butchering workshop to see how we manage without help from the food industry.

From dispatch to wrapped meat, we'll show you the basic, no-frills slaughter techniques for processing your home-grown pig with simple, affordable tools and facilities. Nothing fancy here; we'll leave charcuterie for another day. With two pigs to slaughter and a class size limited to six attendees, you'll get lots of hand-on practice so you can go home confident in your ability to harvest your own meat.

Come help us take two hogs from pigpen to porkchop and you'll never have to worry about getting a butcher's date again.