Sourdough Class 7/23

Logistics

Pigs

3-Day Private Workshop
Cost: $5,000 (Includes a full pig worth of meat and instruction for up to 4 people)
Meat Value: $2,200 | Yield: ~200lbs (*There may be some variation in size but this is on average)

We raise a small number of extra pigs specifically for those who want to experience the full cycle—from harvest to freezer. This immersive, private workshop is a deep dive into the world of whole animal butchery, cooking, and curing.

You’ll not only learn how to humanely harvest a pig, but how to break it down in a way that makes sense for your needs—choosing the cuts you want, and preserving the rest through time-honored methods. We’ll cook together, share meals, and explore how nothing goes to waste.

The pig harvest will happen mid to late fall and we will work with your schedule

to find a good time.

What’s Included:

One whole pig (~200 or so lbs of meat), divided however your group chooses
Custom cut selection and instructions for processing
Two farm-fresh meals per day plus tasting throughout as we process and cook
Hands-on learning in slaughter, butchery, curing, and cooking
All materials and tools provided
Bonus and included: Option to visit with the pigs while they are being raised and learn about raising pigs!

Schedule:

Day 1 – Harvest & Quartering: Humane slaughter, gutting, quartering, lard rendering, head cheese making, cleaning intestines for sausage
Day 2 – Butchering & Curing: Learn primal and sub-primal cuts, bacon, pancetta, and other curing methods
Day 3 – Sausage & Cooking: Fire-cooked meat, sausage making, specialty cuts and final celebratory meal

Goats

1–2 Day Private Workshop (Second day reserved for butchering and processing)
Cost: $1,000 (1 day) or $1,500 (2 days) | Includes full animal and meals for up to 4 people
Meat Value: $350 | Yield: ~20–25 lbs

For those wanting to work with a smaller animal while still learning the full range of skills to harvest just about any four legged creature, goats are a great option. We source our meat goats from a local woman who raises them with care on organic pasture, ensuring the highest quality meat. This workshop can be completed in one day for the full harvest or extended to two days for full butchery and culinary use.

What’s Included:

One goat (~20–25 lbs of meat)
Choice of one or two full workshop days
Two nourishing meals per day
Instruction in slaughter, skinning, gutting, butchery, and fire cooking
All materials and tools provided

Schedule Options:

Day 1 – Harvest & Quartering: Humane slaughter, skinning, gutting, raw organ tasting (optional), goat tallow rendering, quartering
Day 2 (Optional) – Butchering & Cooking: Learn to break down the meat, cook over fire, prepare various dishes, and utilize every part

Chickens, Rabbits & Ducks

Half-Day Private Immersion
Cost: $500 | Includes 1 animal to take home and a shared meal (up to 4 people, $50/per person over four people, up to 6 total)

For a more accessible entry point into animal processing, our half-day immersions with poultry or rabbit are a powerful place to begin. You’ll be guided through the entire harvest with care, presence, and practicality—and we’ll share a meal afterward to honor the life that was given.

What’s Included:

Your choice of 2 chickens, or 1 duck or rabbit
Guided instruction in slaughter, plucking or skinning, gutting, and cleaning
Shared farm meal prepared together
All materials and tools provided

Timing:
~4 hours, including harvest and shared meal

Location:

15 minutes north of downtown Boulder, this 5-acre farm property nestled against the foothills is a budding homestead community. Location will be revealed via email at least a week before the class.