In days gone by, eating meat meant butchering whole animals. A whole animal meant, pardon the pun, going "whole hog" into the preparation and preservation of all the parts of that animal. Today, many of those skills have fallen out of daily use, but here´s your chance to reclaim the simple and natural ways to keep meat in your diet all year-round. Through both hands-on participation and demonstration, we'll cover a wide variety of skills and products. We'll render lard, dry meats, prepare fresh sausages, smoke bone-in meats, fish and sausage, and cover freezing, brining, and curing a variety of meats as well. Students will take home a basketful of samples and the knowledge to tackle meat preservation in their home kitchens.

You will need the following tools for this class:

COOLER to bring home your meats (about 20lbs) apron short sleeve shirts

Feel free to bring your favorite tools and whatever materials you might feel appropriate for this course to try and show others.