Pie Ranch is harvesting two goats for upcoming culinary programs and we want to share the important skill of butchering with our community. Come learn to make sausage from a whole animal, while supporting organic, local, regenerative agriculture and Pie Ranch’s efforts to create a more healthy and just food system

10:00am: Intro to goat butchering and demo of already prepared primal cuts

10:30am: Prepping & Stuffing Sausage using herbs sourced from Pie Ranch

12:00pm: Simple Lunch

1:00pm: Finish Stuffing and Packaging Sausages

3:00: Closing

Participants will receive:

• Skills gained through this Intro to Goat Butchering and sausage making workshop from Chef Bethany Hunt

• 4 freshly made and packaged goat sausage

• Simple lunch on the farm

Chef bio:

Chef Bethany Hunt has worked in restaurants in San Francisco for over 15 years, including Salt House, Trou Normand, Bar Agricole, Nightbird, and Osito. She is currently working at Popi’s Oysterette in the Marina District. She learned to butcher whole animals at Trou Normand, once part of the Bar Agricole Group. While there, she took pride in working directly with farmers and ranchers, and making sure every part of the animal was used for the menu and the large scale charcuterie program. 

Program to take place at our main farm location:

2080 Green Oaks Way

Pescadero, CA 94060

Participants will be expected to come prepared for a day of outdoor learning and work. Make sure to bring along:

• Water bottle

• Sun hat

• Sunscreen

• Layers

• Sturdy walking shoes

• Snacks

Questions? Please reach out to sharif@pieranch.org

We look forward to having you join us on the farm!