Come join Luke Dougherty and Brian Burke in a hog butchering workshop where we will butcher two hogs. On Friday, Brian and Luke will first demonstrate dispatching and skinning into halves, and participants will have hands-on experience for the second hog. Later that afternoon, Brian will show his techniques for making bacon and sausage. On Saturday, participants will learn how to break the halves down into useable and edible cuts. Lunch and dinner will be provided both days. There will be opportunities for an on-farm tour as well.
Start time: 8:30 am both days
Lunch and Dinner provided
More info at www.thehealingland.com
