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The Scoop
This is a much smaller, hands-on class with Butcher Brian, meant for those who want to make sausage at home or on site from scratch. Our cutoff for this class is only 4 attendees! Each participant will break down their own pork shoulder for ingredients, take part in making both ground and linked pork sausage. From grinding to mixing, recipes and proportions, to casings, attendees will be learning how the sausage gets made! Learn about how our hogs are pasture raised from our farm director Virginia Hamilton. She will discuss heritage breeds, health benefits of pasture raised pork and how various inputs on the production side that impact the quality of the meat.