Hog Workshop

Last week, some of the staff went to Primrose Farm in St. Charles, Illinois for a hog butchering workshop since many of us had never had the opportunity to learn firsthand about this seasonal family farm tradition.  While this type of experience is not for everyone, it was very educational to see just how our food gets from the farm to the kitchen table.  Jon, Kirk, and Kelly did a wonderful job of discussing the science, anatomy and history of porcine proccessing and demonstrating the basic techniques used on family farms for generations to clean, dress and butcher hogs.  All of us who attended the workshop would highly recommend it next year for anyone interested in learning more about traditional methods of meat processing and preservation.