Charcuterie is the art and science of preserving meat.  Pork is especially suited for this purpose.

This is your chance to learn how to process a heritage hog from oink to ham with Mark Baker, farmer, and Aaron Butts, Executive Chef of Joseph Decuis restaurant where he has been turning Mangalitsa pigs into fabulous charcutered products.  At this hands-on offering on our working farm, you will have the opportunity to  learn:

*How to feed and care for a hog for optimal charcuterie processing.

*How to slaughter a hog on-farm, including scalding and scraping.

*How to use seam butchery techniques  so you won’t need a huge meat saw.

*How to utilize many of the organ meats.

*How to make your own lard and sausages.

*How to cure your own bacons, hams, and other cuts.

Take home meat and some tools available for sale.

Cost: $250/person for this 2 1/2 day event, with lunches and dinners provided.

Date: November 2-4, 2012

Get more information or RSVP by calling 231-825-0293 or emailing

Remember, anyone can farm