Have you ever wanted to learn how to break down a whole hog for charcuterie use by just using a knife? Here is your chance! On Monday, May 16th you will have an opportunity to see how whole hog seam butchery and charcuterie is done. The Meatstress will be offering two sessions on all things pig, a morning class focusing on hog butchery and afternoon class on charcuterie basics.
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