Learn various techniques of slaughtering and butchering pigs in a workshop hosted by Luke Frey on May 11-12. Tamara Wilder (paleotechnics educator) and James Pruitt (local butcher) will demonstrate how to utilize every part of the pig, as we make everything from sausage to headcheese. There will also be a shorter demonstration on chicken and sheep slaughtering, followed by dinner and drinks courtesy of Frey Vineyards.
Workshop attendance fee by donation only. Please reserve your spot in advance by emailing Sarah King at email@example.com. Camping accommodations available for Friday and Saturday evening.
Pig donated by Jim Barausky and Quivira Winery. Sheep and roosters donated by Luke Frey.