Whole Hog Butchering: Advanced Sausage and Charcuterie Making with Garin Fons

In this full day course, participants learn the basics of sausage making, charcuterie, and the preservation of meat. Students assist in the breakdown of a whole hog and prepare, season, grind, and stuff sausages. Additionally, we discuss the ins and outs of salami making, curing whole muscles, and crafting cooked charcuterie.