Eric Finley of Chop Butchery and PMC founder Camas Davis will lead students in a full-day class that will focus on whole animal butchery and charcuterie. Students butcher 3 sides of pork and learn how to cure each part to make salami, coppa, bacon, pancetta, lomo, ham, and more. Lunch included. Students leave with 30-40 pounds of meat for curing.