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 and sweet Italian sausage plus get recipes for our MSAK scrapple, bone broth, deviled kidneys, and pork rinds.

• 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.

Join us or Gift the Class for the perfect Father’s Day Present!

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