In Person Class Schedule

Sausage Making: February 4th, March 10th, April 14th, May
19th, June 16th, July 21st, September 15th, October 27th.

Poultry Butchery: February 18th, May 5th, September 8th, October 13th.

Pork Leg Butchery: February 25th, September 22nd.

Pâté & Terrine Making: March 3rd, June 2nd, October 6th.

Confit & Rillette Making: March 24th, July 7th.

Half Hog Butchery Demo: April 7th, September 29th.


We do not ship meat! Non-perishable items such as gift cards and apparel may be shipped or picked-up at the shop.