Indulge your culinary curiosity at the Whole Hog Weekend with Chef & Butcher Becky Clark!

Join for an immersive experience on Saturday, where you'll dive into the art of whole hog butchery. Participate in hands-on workshops, breaking down primal cuts and mastering the craft under Chef Becky's expert guidance.

Enjoy a lunch highlighting local products , and cap off the day with a charcuterie happy hour for reflection and discussion.

On Sunday, the adventure continues with sausage making, lard rendering, and charcuterie. Dive into the curing process for bacon, hams, hocks, and trotters, then explore various cooking techniques for the butchered meat, accompanied by seasonal vegetables, sauces, and grains.

Then your plus ones are invited to join the table in the evening, sharing in the knowledge and tasting your hard work and new skills. The finished product will be divided among participants so everyone goes home Sunday with fresh meat, and some for the freezer.

Saturday is from 8am-5pm and Sunday is from 10am-5pm.

A few weeks later we will meet at a brewery to reconnect and for you to pick up your cured and smoked meats, including hams, hocks, bacon, and even treats for the pups. Location and time tbd.

Elevate your culinary skills and savor the fruits of your labor at Whole Hog Weekend!

Space is limited. Designed for adults. Teens age 15 and up permitted if attending with an adult. Open to all skill levels.