A Celebration of the Pig

20180226 Left Bank Butchery-16.jpg
20180226 Left Bank Butchery-16.jpg
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A Celebration of the Pig


A Celebration of the Pig

At Left Bank Butchery and Cane Creek Farm, Saxapahaw, NC

April 7th 8am- 7pm

Limited to 12 spots

Saxapahaw is a community deeply tied to its food. Amazing farms encompass the village in every direction. Our whole animal butcher shop sits in the center of it all, flanked by a farm-to-fork restaurant on each side.

Join us for a ride all the way down the rabbit hole with a full day of hands on butchery, curing meats, and making sausages, followed by an in-depth farm tour at Cane Creek Farm.


Meals and Charcuterie included, capped off by an outdoor paella picnic at Cane Creek Farm. Limited to 12 people. All participants will share meat from one Cane Creek hog.


8:00-9:00 Meet & Greet, Basics of Whole Animal Butchery

Why do we do what we do? How are we different? How can this benefit the customer? How would we, as butchers, shop at Left Bank Butchery?

Breakfast of Left Bank bacon, CC egg, and cheese biscuits provided by Saxapahaw General Store. (All Day coffee provided)

9:00- 3:00:

Group 1: Butchery Breakdown

We’ll be splitting into two groups to ensure hands-on training. One group will learn whole animal butchering- including how to seam out the shoulder and hams. We’ll discuss the basics of meat science, and how best to cook different muscles within the pig (and discuss similarities in beef). The class will take home all of the cuts, so we will customize according your alls interests. 

Group 2:  Sausage Making and Basics of Curing: We’ll practice fresh and emulsified sausage making and linking. We’ll discuss how to formulate your own sausage recipes. Lastly we’ll cover whole muscle curing- how to track progress of curing, how to smoke and basic troubleshooting. Guanciale, Bacon, Capicola, and whole leg curing will be discussed. 

(Groups will rotate at lunch)

11:30-12:30: Lunch on the River

The Eddy will whip up some fried pork schnitzel sliders with with pepper jelly and arugula. Haw River Farmhouse Ales will provide some of their amazing homemade sodas and we'll picnic by the Haw River. 

3:30-5:30 Charcuterie and Husbandry and Farm Tour

Butchery and charcuterie mean very little if we’re not starting with the best pigs. It’s time to head across the street to Cane Creek Farm to learn what makes their pigs so special. Eliza MacLean will go cover pig rearing while touring her beautiful farm. Charcuterie and wine provided.

5:30-7:00 Picnic and Paella

It’s time to relax from our hard day of butchery. We’ll set up a picnic spot and bonfire on top of the big hill at Cane Creek, open some wine, and enjoy some of the day’s spoils as we cook paella over the grill.


Cancelation: we can't accept any cancelations (we're making this class as affordable as we possibly can, trust us). Because we're involving every person in the shop, our farmer, two restaurants, etc- we need folks to only sign up if they can commit. If something unforeseen happens, we will try to find a replacement if someone can't make it (and offer a refund at that point), but only if we can find a replacement. Thanks for understanding.  

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