Two days of animal heaven!

5:00pm – 8:00pm
10:00am – 1:00pm

We start the class Friday night discussing the importance of:
home butchering,
sourcing high quality animals,
how to talk to your butcher,
and the tools, equipment, safety, and practicality of home butcheringAll this while feasting on 100% scratch made sourdough pizzas straight from our wood fired oven! After dinner and a deep discussion, we head downstairs to the MSAK kitchen and begin the process of breaking down a pig into its primal cuts..
Saturday begins (read more on website)