At-home butchery teacher offering pork shares and harvest events. 2 day educational experience includes professional cut-and-wrap of your homegrown animal, with the entire experience offered at the SAME COST as raising your own... Fostering self-reliance! Crazy about ingredients and forever influenced by his food experiences while traveling the globe, he now embraces a slower lifestyle, where food
is at the center of everything. With his vast experience and a deep respect for culinary heritage, Jason now teaches at-home butchery and charcuterie, where customers are encouraged to take an active role in the process. Specializing in one-on-one instruction, he guides them step-by-step—from humane slaughter to precise butchering of pigs, lambs, and goats, to professional packaging, cooking tips, and recipe consultation. The educational experience doesn’t stop at breaking down the animal; it includes professional cut-and-wrap service (for any extra work needed after the day-long session is over), with the entire experience offered at the SAME COST as any local butcher shop. He also raises oak-forested pigs and pastured poultry, hosts poultry processing classes for groups, and invites guests to experience private, farm-to-table dinners at his family homestead in Nevada County, California. "Nose to Tail" is more than just a custom butcher service—it’s about passing on real-life know-how, fostering sustainability and self-reliance, and helping people reconnect with where their food comes from.
