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Hands-on Class in Pork Butchery, Charcuterie, Cookery and Eatery.
WHEN: Saturday, February 12th @ 10am.
another class with farmstead meatsmith
Posted: January 20 2011
these folks are cranking out the sausage!
photo by andrew plotsky
Hands-on Class in Pork Butchery, Charcuterie, Cookery and Eatery.
WHEN: Saturday, February 12th @ 10am.
WHERE: Hogsback Farm greenhouse on Vashon Island, WA.
WHAT: Participational, whole hog butchery, curing, cooking and blood sausage making class
WHO: A minimum of 4 students.
WHO: A minimum of 4 students.
HOW: $125 for the whole course including a farm lunch and a few links of blood sausage to take home
WHY: Because pastured pigs demand nothing less than old-timey butchery
Email [email protected] or call us at 206.463.MEAT for directions to reserve your spot.
vashon, wa