Nose-to-tail Home Hog Butchery Workshop!

We are thrilled to be partnering with Andy & Doug of Hand Hewn Farms to bring a nose-to-tail pig processing workshop to Millsap Farm!
This three-day experience will start with the K*ll. From there, participants will gain hands-on experience in eviscerating, cleaning casings, breaking down/packaging meat, sausage making, ham and bacon curing, and even preparing a prosciutto leg!
Along the way, students will partake in five home-cooked meals and the workshop will end with a charcuterie feast the final evening!

The workshop will be kept small, with only ten tickets available to ensure that all involved receive plenty of hands-on opportunities. If you are a meat enthusiast–tired of processing fees and lines, a hard-working homesteader, or just an individual curious about where your food comes from this workshop is for you.

Also check out other Workshops in Springfield.