3-Day Whole Hog Charcuterie Workshop

January 16-18, 2027

An immersive, three-day workshop focused entirely on butchery, curing, and charcuterie.

This workshop begins where the animal becomes food.

Over three days, we will guide you through the breakdown of a whole pig and the transformation of its parts into traditional charcuterie—from whole-muscle cures to salami, pâté, and potted meats.

This is a hands-on experience designed for those who want to move beyond theory and develop real, working skill.

Limited to just 10 participants, the class is intentionally small to allow for direct instruction and meaningful participation.

All meals are included and built around the work we do together.

Details

• Dates: January 16–18, 2027
• Location: Morehead, Kentucky
• Capacity: 10 participants
• Meals: Included all three days
• Format: Hands-on, immersive