LATE WINTER/SPRING SCHEDULE

March 23 10AM | Charcuterie & Sausage Making | $175 | SIGN UP coming soon

In this 4-5 hour class, Amanda will teach students how to create whole muscle charcuterie and sausage at home. In the first session, students will work with whole muscles to learn simple methods that can be used in a home kitchen to cure meats. Students will go home with their own pork jowl, cure, and UMI bags to create guanciale. In the second session, students will learn how to create homemade sausage.

Students will enjoy a farm to table lunch between sessions.

April 13 10AM | Balms, Salve, & Candle Making with Lard | $80 | SIGN UP HERE

In this 2.5-3 hour class, learn how to create rustic farm style salves and balms like our great great grandmothers made and used. Students will leave with a 2 oz lip balm, 4 oz healing salve, and an 8oz candle.

Students will have an assortment of drinks to enjoy as well as a charcuterie grazing board.

April 13th 3PM | Rustic Soap Making with Lard | $80 | SIGN UP HERE

In this 2.5-3 hour class, learn how to create rustic farm style soaps like our great great grandmothers made and used. Amanda will go through the process of cold and hot processings of soaps using simple ingredients. Students will go home with their own 1 lb loaf of hot processed soap and a mold full of cold processed soap.

Students will have an assortment of drinks to enjoy as well as a charcuterie grazing board.

April 27 | Harvesting & Butchering Class | $350 | Sign up coming soon.

In this 6-8 hour class, students will begin the day learning how to dispatch a pig humanely. After, students will learn how to scald and scrape a pig to prepare for breakdown. Students will finish up the day learning how to breakdown a pig. Different cuts will be focused on while breaking down each half so students will learn the variety that can come back on a whole hog.

Farm to Table Meal will be served.

May 11 10AM | Pasture Pork Workshop (Keeping Kunekune for Homestead or Profit) | $80

In this 4-5 hour class, Amanda will teach students an overview of keeping kunekune for homesteading or profit. Topics discussed will be maximizing/reclaiming your pasture with intentional plantings via two methods, rotational grazing methods, fencing, farrow to fork? or finish to fork ?, feeding/finishing kunekune, pork cut sheet, and pricing.

Students will enjoy a farm to table lunch between sessions.