Bring home the bacon, literally! Join us for a hands-on class where you will see the process of bacon being made with Senior Butcher Michael Kroetsch on Wednesday September 16th at 5:30pm. You will watch the process of breaking down a half pig, cleaning the pork belly, and will prepare it to be cured and smoked. Each participant will work on a 3 pound piece of pork belly and will get to come back and pick up their smoked bacon the following week.

**WORKSHOPS WILL ONLY RUN WITH A MINIMUM OF 4 PEOPLE. We will notify you the Friday before the workshop if we need to cancel the event due to low enrollment.  If your plans change after you book, you may request to cancel your ticket for a full refund up to one week before the date of the event (i.e., Tuesday Sep 8th @ 11:59pm).