Ravenous carnivores will pleased to hear that the Sanderling Resort & Spa in the Outer Banks of North Carolina is now offering Artisanal Butchering Classes at the USDA-certified Weeping Radish Farm, a 24 acre organic farm also home to North Carolina’s oldest microbrewery.
Guests will get the opportunity to “meet their meat” with German Master Butcher Frank Meusel who boasts more than 30 years of slaughtering style - from steer and hog to lamb and veal, guests will take a hands-on approach and learn how to break down and prepare different animals during this interactive day-long course.
Participants will learn how to prepare primal cuts, as well as the art of emulsion cooking and smoking, which includes a class in preparing hot dogs and other sausages.
Upon return to The Sanderling, a three-course dinner will be served family-style at The Left Bank, the resort’s signature restaurant overlooking the Currituck Sound. Guests will then get to view Chef Hollinger and his team in a show kitchen as they prepare dishes created from the meats participants created earlier in the day.