Full and Partial Scholarship Opportunities Now Available for Cooperative Extension, and Farmers/Ranchers.

Book Your Hotel Today! Lodging is limited in downtown Winston-Salem. Details HERE.

General Registration Package

  • Admittance to All Conference Sessions (90-minutes each, concurrent) - including butchery/cooking demos, panel discussions, and lectures. Full course descriptions and speakers coming soon.

  • Access to Sponsor Exhibit and Tradeshow Area

  • All Daytime Meals and Snacks - including locally sourced breakfasts and lunches, various snacks, drinks, etc.

  • Monday Evening Social Hour - including locally sourced hors d’oeuvres, 1 free-drink ticket, access to cash bar, butchery demos, and plenty of time for networking

  • 1 Ticket to the Monday Night Beast Feast Dinner and Keynote Address by Dr. Loren Cordain (additional tickets to Beast Feast dinner and keynote available for purchase. Scroll below for details)
*Additional fees are required for limited space Butchery Tracks, and Additional Keynote Dinner Tickets - See below for more information*

Cancellation Policy: A $10 fee will be charged to process registration cancellations prior to August 31, 2017. A 50% refund will be provided for cancellations between September 1 - September 15, 2017. Cancellations received after September 15 will not be refunded. In lieu of refunds, you may designate an alternate attendee at no charge.

Speakers and Topics

45+ National Speakers - Glimpse Speaker Bios

20+ Innovative Sessions - View Schedule HERE


Sessions Include...
  • Fat Sells! Rendering and Marketing Fat, Lard, and Tallow

  • Legal and Tax Issues to Consider in Structuring a Value-Added Meat Business

  • Salamis, Casings, Nitrates, and Temperature Control

  • Live Poultry Demo for On Farm Processing

  • Pastured Poultry in Restaurants: How to Make it Work

  • Red Meat, Nutrition, and Sustainability

  • Marketing Models: Co-ops, Online sales, and Beyond the Farmers Market

  • The Do’s and Don’ts from a Processor's Perspective

  • Product Recalls and Proper Planning

  • Budgeting and Pricing Your Pastured Meat Business

  • Cut Sheets Demos and Recommendations for your Market

  • Maximizing Meat Quality, Soil Health, and Alternative Feeds

Speakers Include...
  • Poppy Davis

  • Jim Shahin

  • Jessica Smith

  • Diana Rogers

  • Ben Chapman

  • Jeff Lehmkuhler

  • Emily Moose

  • Cody Hopkins

  • Donne Moore

  • Susan Duckett

  • Joe Hampton

  • MORE...

General Information for ALL Hands-On Butchery Tracks:

Track Space is Extremely Limited - Tickets Available While They Last

$100 Meat Track Ticket → Price for Conference Registrants

Space is limited to 15 people per track to offer a more intimate, hands-on experience. Additional fees for tracks and classes are in addition to conference registration. Each Track participant goes home with a portion of processed meat. All meat is sourced from local, pasture-based, North Carolina farms. We encourage each participant to bring a cooler(s) for transporting meat home.

Track 1 - Pork Butchery with a Focus on Charcuterie, Cuts, and Cures with Brian Polcyn

When:  Monday, September 25, 9:00 AM - 12:00 PM (3 hours)
  • Total Number of Participants - 15 
  • Trainer Information - Brian Polcyn is chef and author of Charcuterie, Salumi and the soon to be published Pates and Terrines
  • Track Description -Noted chef and author of Charcuterie, Salumi and the soon to be published Pates and Terrines will conduct a three hour seminar that will feature whole pork carcass butchery as it pertains to charcuterie, going beyond the USDA cuts. The demonstration will focus on how to maximize each cut for practical purposes for the modern american menu as well as value added cuts for menu or retail. Demonstration and discussion will include proper sausage techniques, whole muscle curing, the right way to use nitrite and nitrate also why?, fermentation for salami production, proper drying conditions and forcemeats for terrines.

  • Wait List - If would like to be added to the waitlist for Butchery Track 1 with Brian Polcyn, fill out the form HERE.  Please be prepared to pay by check if you are chosen from the wait list.

Track 2 - NCSU Charcuterie School Primer: Two-Part Track

When:  Monday, September 25, 9:00 AM - 12:00 PM Making Safe Charcuterie Plus Demonstration & 1:00 PM - 4:00 PM Hands-on Meat Fabrication (6 hours)
  • Total Number of Participants - 15 
  • Trainer Information
    • Dr.Ben Chapman is associate professor and food safety extension specialist at North Carolina State University
    • Dr.Dana Hanson is Extension Specialist and Associate Professor Food, Bioprocessing and Nutrition Science
  • Track Description -This short course is a primer to the full NCSU Charcuterie School The primer is designed for the professional chef or anyone in the food industry who wants to learn the art and science of making high quality cured meats. Participants in the first session will walk away with an understanding of the NC Food Code requirements for developing a HACCP plan for charcuterie and in the second section have a chance to work hands on in a commercial kitchen with meat curing and fermentation.

Track 3 - Live Fire Meats Featuring Lamb and Poultry with Craig Deihl and Charles Lee

When: Tuesday, September 26, 1:00 PM - 5:00 PM (4 hours)
  • Total Number of Participants - 15 
  • Trainer Information
    • Craig Deihl is the former Executive Chef of Cypress and Artisan Meat Share
    • Charles Lee is owner and charcuterier of The American Pig in Asheville, NC
  • Track Description - From spits to trailers to cookers, there is no better way to market whole animal than over a live fire. However few people know how to effectively prep the meat, build the pit, and manage even cook times over coals. This track will take you from whole animal to cooked meat featuring lamb and chicken. Join Chef Craig Deihl, Executive Chef of Cypress and Artisan Meat Share, and Charles Lee, of the American Pig, as they tagteam show you just how easy and dirt cheap live fire butchery can be to market your whole animal. Track participants can expect to walk home with the raw meat they butcher, tie, and prep for a fire PLUS a live on-site demonstration on how to design the pit, build the fire, and cook whole and tied meats to perfection.

Keynote Dinner Ticket for GUEST or INDIVIDUAL

(not attending conference)


You will not want to miss the Whole Animal Beast Feast dinner with a special keynote address from Dr. Loren Cordain, Ph.D, Founder of the Paleo Diet Movement and Author of the NY Times Bestseller, “The Paleo Diet”!

  • When - Monday Evening, September 25, 6:30 PM - 8:30 PM
  • Ticket Fee - $30 (NOTE: Regular conference registration includes 1 dinner ticket. This ticket is for an *separate* dinner ticket for individual not attending conference)
  • Ticket Includes Full Dinner and Keynote Address