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Some Disassembly Required at Mess Hall


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Last night my son and I attended an interactive butchering demo. Some Disassembly Required at Mess Hall. It was a great event and we look forward to eating what we brought home.  Mike broke down a 1/2 hog into primals and then into chops and pieces.  He also made 3 types of sausage in 20 minutes.  Amazing knife skills not to mention he used a reciprocating saw on the chine bone. 

The BBQ was great as well and very engaging pitmaster who uses Mess Hall to make some of his food.

Gather at Mess Hall to watch Mike Haney, a skilled butcher from the Salt Line (Formerly of Burch & Barley and All Purpose) break down a beautiful free range, heritage pig, sourced directly from Spring House Farm, in Lovettsville Va. During the interactive 3 hour event, Mike will cover many butchering techniques and skills while you indulge in local craft beers and BBQ. Yes, you can don gloves and participate to an extent (but you cannot wield the blades!). 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.


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