The Whole Animal Project: Charcuterie & Sausage Basics

The Whole Animal Project is a year-long series designed to reconnect home cooks with the full life of their food. Each class invites participants to slow down, learn practical skills, and honor the animals and harvests that sustain us. By cooking nose-to-tail and season by season, we learn to waste less, work with intention, and transform everyday meals into acts of gratitude. This project reflects our farm's belief that when we understand the whole animal — not just the premium cuts — we deepen our relationship with the land, livestock, and the meals that nourish our communities. Classes run 10am–1pm. Sign up for each class separately; 10 spots per class. Charcuterie & Sausage Basics: Grind, season, and form sausages. Make pâté, rillettes, and simple cured meats. Take-Home: Sausage to cook at home.