Nose-to-Tail Pig Butchery at MOFGA

I am excited to head back to MOFGA to teach their semi annual nose-to-tail pig butchery course. Over the course of 3 days, local butcher Jason Tessier and I will share our experience with you all to maximize your pig harvest.

Learn how to humanely slaughter and process your pig with lots of tips, recipes, and tastings coming your way. This hands-on weekend course will give you a better understanding of pork processing and leave you with confidence to do it on your own in the future.

We will be processing a Tamworth pig raised at Misty Brook Farm in Albion, Maine.

More details and registration can be found HERE.