Butchery By Hand Classes Winter 2013 Sessions

8 January, 2013 10AM - 2PM

$165/per person

With over a decade of experience raising, slaughtering, butchering, curing, preserving, cooking and eating grass-fed animal’s products, we have developed an extensive repertoire of techniques for capturing the essence of the field in our exquisite charcuterie. Learn from us time-honored techniques for stocking your pantry and larder with abundance and flavor.

Class size is limited to 12 participants. Please call 206.567.4628 to reserve your spot.