Two-Part Whole Hog Butchery & Charcuterie Series (3/1 & 3/3)

For those of you looking for in-depth schooling in the art of meat curing, this is the class for you. Eric Finley of Chop Butchery and French-trained Camas Davis will lead students in a two-part class that will focus on whole pig butchery and charcuterie. More »