Registration is now open for our Butchering & Curing Heritage Skills Workshop!
Learn skills of butchering and curing methods from the 19th Century. The instructor will demonstrate traditional seam-butchery where only knives and cleavers are used. There will also be a focus on principles of traditional nitrate-free whole-muscle curing with bacon and ham. This class is a six-hour, intimate observational experience, with occasional hands-on opportunities.
