The art of using the entire animal has nearly been lost in the United States. It is part of the vision of our farm to bring that back. Join us this February for a fun group of workshops focused on the wonderful world of sausage making, pâtés and terrines, bacon curing (and eggs). These workshops are focused on teaching about our farm practices, chickens, eggs and the anatomy of the pig and why certain parts are better suited for different preparations in the kitchen. As part of each hands-on workshop, participants will be starting with fresh eggs or a large section of pig (primal) and breaking it down into smaller parts to be used for the class. At the end of each class the resulting work will be distributed among the attendees to take home and enjoy.