Upcoming Events:

Winter class schedule coming soon! Check back or sign up for our newsletter for updates.

Past Events:

Whole Hog Butchery

Sunday, November 2, 12:00 PM – 4:00 PM
Knoche’s Meats (Athen’s Grill)
5430 Willow Road, Waunakee, WI

In this immersive hands-on class, participants worked alongside an experienced butcher to break down a whole hog from snout to tail. The class covered essential knife skills, safe and efficient breakdown techniques, and the logic behind each cut, providing a solid foundation for working with pork in both professional and home kitchens.

Throughout the session, attendees actively participated in every step of the process, learning how to transform primal sections into familiar retail cuts while exploring lesser-known parts that deserve more attention. Each participant took home a share of local pastured pork, along with the confidence to put their new skills into practice. The class was ideal for anyone eager to expand their butchery knowledge, sharpen their technique, and connect more deeply to where their food came from.

Basic Sausage Making

Friday October 17 6:00 PM – 8:30 PM
Knoche’s Meats (Athen’s Grill)
5430 Willow Road, Waunakee, WI

In this hands-on class, participants learned the fundamentals of fresh pork sausage making using approachable techniques that can easily be applied at home. From grinding and seasoning to mixing and stuffing, every step of the process was covered with an emphasis on tools and methods accessible to the everyday cook. Throughout the class, attendees gained an understanding of texture, balance, and flavor — key elements in making great sausage.

Together, the group created two unique sausage flavors to take home, exploring how different herbs, spices, and add-ins could transform a simple foundation of pork into something extraordinary. Participants also received a guide to building their own sausage recipes from scratch, giving them the knowledge and confidence to experiment with new flavor combinations long after the class ended.

Farm to Fork – Exploring the Driftless

Sat, Aug 16, 2025 – Sun, Aug 17, 2025 in Viroqua, WI

This weekend event brought participants together for an educational and interactive experience celebrating the agriculture of Wisconsin’s Driftless region. Organized by the Minneapolis Meat Collective, Wisconsin Meat Collective, and Chicago Meat Collective, the program included a tour of Nordik Meats, a USDA-certified slaughterhouse, where attendees could witness the slaughter process and take part in a pork butchery and sausage-making workshop. The group also visited Harmony Valley Farms, where owners Richard and Andrea shared insights on land management, their CSA business, and guided a tour of their diverse organic farm during peak growing season.

Attendees enjoyed local cheese, charcuterie, and spirits, along with a dinner prepared with Wisconsin Meadows pork and Harmony Valley produce, hosted at Sittin’ Pretty Farm. The weekend also featured a tour of Driftless Provisions’ commercial salumi and smoked meat production facility, complete with a guided tasting of their artisanal offerings. Throughout the event, participants engaged directly with farmers and processors who demonstrated how thoughtfully managed livestock and sustainable practices could enhance soil health, create jobs, and strengthen the regional food economy. The weekend showcased the deep connections between agriculture, community, and cuisine in the Driftless area.

Collaborations

Are you a local artisan/business with an idea for a collaboration? Please reach out, we’d love to cook something up.

Email us for booking, quotes, & more info.