farmer, chef, hunter, homesteader, or simply a curious carnivore
This worksop is designed to give you the tools and confidence to turn raw meat into culinary masterpieces.
What You’ll Learn & Experience
Over the course of three full days, we’ll begin with the live animal and work through every phase of the process, covering:
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- Ethical on-farm slaughter and traditional scalding/scraping
- Whole animal breakdown and seam butchery
- Salt-curing, smoking, fermenting, and aging techniques
- Crafting fine charcuterie: Prosciutto – Capicola – Bacon – Sausage & Salami Pâtés & Rillettes And more
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- Hands-on instruction every step of the way
- Incredible meals prepared from the same hog we’re working on
- Thoughtful discussions on ethics, sustainability, and tradition
- Local beer, wine, and spirits paired with your learning
- A deep connection to the craft, the animal, and the people you’re learning beside
Join us!
January 17-19, 2026
Middle Ground Farm, Morehead, Kentucky
Space is limited to ensure an intimate, hands-on learning experience. Come ready to work, learn, eat, and walk away with knowledge that will last a lifetime.