So you want to be a butcher?

Grateful Growers Farm is putting together a three-day course that combines farming and hog butchering for "culinary scholars." For $695, including meals and 30 pounds of pork, you get an experience that includes a day learning about farm practices and the raising of Tamworth hogs, a day focused on humane meat-processing, and a day on breaking down and cutting up pork.

The class is limited to six participants, and will be held mainly at Grateful Growers Farm in Denver on June 23-25. Registration is obviously required, and I'd inquire very quickly because it will probably fill up fast.

For information, contact Rene Timpone at 704-502-6445 or email renetimpone@aol.com.