Nose-to-tail Home Hog Butchery Workshop!

Name: Nose-to-tail Home Hog Butchery Workshop!
Start: 2025-11-21T08:00:00-06:00
End: 2025-11-23T17:30:00-06:00
Location: 6593 N Emu Ln, Springfield, MO, United States, Missouri 65803

Schedule

Fri, 21 Nov, 2025 at 08:00 am to Sun, 23 Nov, 2025 at 05:30 pm

UTC-06:00

Location

6593 N Emu Ln, Springfield, MO, United States, Missouri 65803 | Springfield, MO

We are thrilled to be partnering with Andy & Doug of Hand Hewn Farms to bring a nose-to-tail pig processing workshop to Millsap Farm!
This three-day experience will start with the K*ll. From there, participants will gain hands-on experience in eviscerating, cleaning casings, breaking down/packaging meat, sausage making, ham and bacon curing, and even preparing a prosciutto leg!
Along the way, students will partake in five home-cooked meals and the workshop will end with a charcuterie feast the final evening!
The workshop will be kept small, with only ten tickets available to ensure that all involved receive plenty of hands-on opportunities. If you are a meat enthusiast–tired of processing fees and lines, a hard-working homesteader, or just an individual curious about where your food comes from this workshop is for you.