5/2/2025
Learn hands-on, the art of pig butchery, taught by three-time hall of fame butcher Wurstmeister Mike Sloan. It is both informative and entertaining.Students will be involved in breaking down five sides of pork (approximately 600 lbs. dressed out) into chops, steaks, roasts, ribs, bacon, ham, jowl, lard, and sausage. Students will be able to identify the primal cuts, retail cuts, where they come from on the carcass, how to prepare them, shelf life, and some preservation and packaging methods. You will also learn the art of knife sharpening and cutting.
5/16/2025
Learn, hands-on, the art of making bacon. Join three-time hall of fame Wurstmeister Mike Sloan for this VIP event that’s informative and entertaining. Mike will show you the ropes.This event covers topics such as dry-cured vs. wet-cured, and different flavors of bacon (jalapeno, apple-wood smoked, Bourbon pepper, Mexican-style, and more). Many of you only make bacon once or twice a year and if it turns out that’s great, but if not, then you need to change something. You should only change one thing at a time, or you won’t know what you changed that you now like. So, you might make some undesirable bacon, or you might say to heck with it over the course of 4-5 years. By taking my classes you will go from zero to hero!