We are happy to schedule a private class with you and your group of misfits. Our kitchen can comfortably accommodate 8 active participants, though a few more lookey-loos have managed to cram in :)

We will break down a full hog from nose to tail, and present options to the group for packaging and taking the meat home. Your group will split up the entire hog, about 180-200 pounds of meat, fat, skin and bones, vacuum-sealed and ready for a meal or your home freezers. Nothing will be wasted: From bacon, chops and ribs to lesser-known delicacies like trotters and jowls.

Class will run from 9:30 a.m. until around 5:30 p.m. Lunch and a farm tour are included. Weather permitting, we might take a break outside to learn to throw an axe. It’s a very memorable day.

Don't forget to bring several large coolers! No previous experience or skills are required.