Mechanicsville, MD —  As part of a push to establish Southern Maryland as a destination for for fine regionally produced and processed meats, the Southern Maryland Meats  program of the Southern Maryland Agricultural Development Commission is presenting the all-day Good Meats Project butchering workshop, featuring two of the country’s top experts.

Internationally renowned butcher and author Camas Davis and James Beard award-winning butcher Adam Danforth will present a customized full-day workshop on Whole Animal Butchery, Cut Sheet Analysis, and Hands-on Butchery.

The workshop will be held on Wednesday, October 9 at the Westham Butcher Shop in Mechanicsville.

The workshop is geared towards meat producers. Participants will learn ways to utilize cuts in retail, restaurant and home settings and how to use appealing language to describe their products to customers.

There will also be a include a ‘nose to tail’ whole pig butchery demonstration, anatomy lesson, and muscle tasting and comparison (maximum 30 attendees), followed by a small group hands-on butchery lesson (limited to 12 attendees).

Prices are as follows:

MORNING SESSION: 9 a.m.  to 12:30 p.m.
Pig butchery demonstration with tastings, $55 per attendee, maximum attendance of 30 people

AFTERNOON SESSION: 2 p.m. to 6 p.m.
Hands-on pig butchery workshop, $80 per attendee, maximum attendance of 12 people

For more information or to buy tickets, follow this link: