Become a Butcher in 2016 with Wyebrook Farm's Help
The Honey Brook farm is offering a series of classes teaching the art of butchering.
Photos by Nina Lea Photography.
Honey Brook’s Wyebrook Farm is bringing the craft of butchering to a series of classes in the new year. Students will learn the art of making sausage and charcuterie, among other techniques, making it the perfect present for cooks and food lovers alike.
The classes, which have limited enrollment of 10-15 individuals, include hands-on instruction as well as a delicious three-course meal option after class at Wyebrook’s quaint farmhouse restaurant. Each class costs $80 per person or $150 for two participants. The pork-centric meal, immediately following class, is available for $120 per person. Additional diners not interested in the butchering classes can be added for $45 each.
Below are the class options on offer.
Heritage Breed Pig Butchering Class
Jan. 9 and 23, Feb. 6, from 3–5 p.m.
Are you curious where bacon comes from, what baby back ribs are or why a butt is cut from the shoulder? Join Wyebrook for a nose-to-tail butchering demonstration including an introduction to the farm. You'll watch and learn what is involved in breaking down a cross-section of one of the farm’s woodland pastured pigs, be introduced to cuts you don't normally see on supermarket shelves, learn a recipe or two, acquire a new appreciation for the art of butchery and leave with some fresh pork cuts, too.
Fresh Sausage-Making Class
Jan.16, Feb. 13, from 3–5 p.m.
Learn to make homemade sausage with a visit to Wyebrook Farm. Class size is limited to 10.
Jan. 30, Feb. 27, from 3–5 p.m.
Charcuterie is having a moment, so why not learn to make your own? Tour the farm, learn how to make cured meats and get a taste, too. Class size is limited to 15 participants.
150 Wyebrook Road, Honey Brook, (610) 942-7481, www.wyebrookfarm.com