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butchering workshop at sub edge farm

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Join James Beard Award winning chef Jamie Bissonnette and the farmers from Sub Edge Farm for a snout-to-tail pig butchery demonstration.

The demonstration will be relevant to beginning and experienced participants especially farmers, restauranteurs and aspiring butchers interested in learning how to break down a pig into cuts that maximize flavor and value. There will be an emphasis on using the offal and all the parts of the animal.

Following the demonstration, Chef Jamie will serve up some of his signature paella made with fresh Sub Edge Farm ingredients. Black Hog Brewing Company beers, wine and charcuterie will also be served.

Registration for this event is open at:

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