Father’s Day Sausage Making Class at Mountain View Heritage

Looking for a Father’s Day gift that’s better than another tie or bottle of whiskey? Give Dad a day on the farm learning the craft of traditional sausage making.

Join us for a six-hour, hands-on class at our small heritage-breed hog farm and butchery, where we specialize in whole-animal, nose-to-tail butchery. You’ll learn how to transform high-quality pork into delicious sausage using traditional butcher techniques.

During the class, participants will grind, season, and mix sausage, then learn how to properly stuff and twist sausage links. We’ll also cover making fresh ground sausage and share practical tips on working with pork, balancing flavors, and using different cuts of the animal. And of course, the best part is eating. Throughout the day, you’ll enjoy tastings of the sausage you make along with other pork products from the farm. Beer and wine will be served during the meal portion of the class.

Whether you bring Dad, give this as a gift, or come yourself, it’s a fun, hands-on way to spend a day learning a traditional skill, enjoying great food, and connecting with where your meat comes from.
Details
• Hands-on sausage making instruction
• Learn to make sausage links and fresh ground sausage
• Tastings of your own sausage plus other pork products
• Beer and wine included
• Small class size for a personal learning experience
• 21+ only
A perfect Father’s Day gift for dads who love cooking great food, or learning traditional craft skills.
Spots are limited.

Meet Nick Clark - Meatsmith & Instructor

Nick has worked over the past few years to create his small hog farm and butchery in Oregon City that focuses on nose-to-tail practices. He provides workshops and private events to folks interested in learning about the craft of whole-hog butchery, preservation, preparation and tasting.

A meatsmith typically focuses on traditional meat-craft skills such as:

• Butchery – breaking down whole animals into usable cuts
• Curing – preserving meat with salt, sugar, and spices (like bacon or prosciutto)
• Smoking – using wood smoke to flavor and preserve meats
• Charcuterie – creating items like sausages, salami, pâté, and terrines
• Whole-animal utilization – honoring the entire animal and minimizing waste

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Host or Publisher Mountain View Heritage