Some Disassembly Required Interactive Butchering Class at Mess Hall

Here it is! Our first-ever whole-animal butchering class, paired with beer from DC Brau and dinner from Sloppy Mama's Barbeque.

What to expect:
Greg Herring, a skilled butcher will break down a beautiful free range, heritage pig, sourced directly from Spring House Farm, in Lovettsville Va. The evening will last approx 3 hours and will cover many butchering techniques. Yes, you can don gloves and participate to an extent. We will also discuss various types of charcuterie preparations, and unlimited Q&A.

Joe Neuman, pitmaster and founder of Sloppy Mama's Barbeque will provide a dinner of smoked pork and hand-made sausages, plus sides. He will stay to talk about additional preparation methods over rounds of DC Brau.