We’ll start the evening with a detailed history of the pig, sustainable pastured farming techniques and finish with an in-depth demonstration of how a half a pig is broken down into the cuts you see in your butcher’s meat case. There’ll be lots of time to ask questions, taste our housemade sausages and trim out a few cuts! Classes start at 6pm and will typically run about 2+ hours. Each class is $55. Class size is limited to 20. Snacks & drinks will be provided.