Looking for the ultimate Father’s Day gift?

Give the gift of tradition, hands-on learning, and unforgettable food with our Nose-to-Tail Butchering Class at the Modern Stone Age Kitchen!

Join Dr. Bill Schindler for a deep dive into the ancient, essential art of whole animal butchery. In this immersive 5-hour experience, you’ll learn how to respectfully and skillfully break down a half pig — using every part to create nourishing, ethical, sustainable, and delicious food.

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🥓 What You’ll Experience:

• Whole Animal Breakdown: Master the techniques to butcher a pig from nose-to-tail.

• Recipe Instruction: Learn how to create bacon, sweet Italian sausage, ham, scrapple, deviled kidneys, bone broth, pork rinds, and more.

• Fat Rendering: Discover how to render and cook with animal fats — a vital, lost traditional skill.

• Sustainability Focus: Embrace a nose-to-tail mindset that reduces waste and maximizes nutrition.

• Tasting + Lunch: Enjoy a scratch-made MSAK lunch featuring nose-to-tail delicacies.

• Take-Home Workbook: Leave with a detailed recipe and technique workbook so you can confidently recreate everything at home.

👨‍🍳 Who It’s For:

Home cooks, chefs, hunters, food enthusiasts, and anyone passionate about real food, sustainability, and reclaiming traditional skills.

🌿 Why It Matters:

At the Modern Stone Age Kitchen, we believe respecting the whole animal — not just the most popular cuts — is a cornerstone of truly sustainable, ethical eating. Plus, it’s where some of the best flavors, deepest nutrition, and richest traditions live.