When: Fri., Aug. 12, 11 a.m.-4:30 p.m. and Sat., Aug. 13, 10 a.m.-4 p.m. 2016
@ Belleville Farm, TBD
Ever wanted to learn how to break down a hog for charcuterie? Here is your chance! On Friday, August 12th you will have an opportunity to see how a hog is broken down and utilized for charcuterie. The class will focus on how to butchery a half hog and sausage making basics. You will learn how to break a hog down into primal and sub-primal cuts. These cuts are done so for specific charcuterie/salumi use. Please join us.