Learn the basics and the art of butchering a whole hog from fifth-generation Nashville farmer Troy Smiley and James Beard Award-Winning Chef and Nashville Farmers' Market Board Member Tandy Wilson (owner and chef of City House and Mop/Broom Mess Hall).

Workshop attendees will experience the process from start to finish, learn butchering techniques, visit the on-site smokehouse and enjoy food prepared by Chef Tandy.

Cost is $65 each, payable to Smiley’s Farm.

Reserve your space by contacting Allison Koon at the Nashville Farmers’ Market no later than February 8.