A breeder of heritage hogs and a pork butcher are teaming up to present a one-day side pork butchery workshop Saturday, Feb. 17, 11 a.m. to 2 p.m., at United Farmers Market of Maine,18 Spring St.

Billed as a class for homesteaders, farmers, foodies, recovering vegetarians, culinary students and grill lovers, the immersive workshop will help participants get familiar with a side of heritage breed hog from Olde Haven Farm. Farmer Kelby Young is passionate about heritage breeds and will share about the breed lines he's cultivated on his family farm in Chelsea. Butcher Logan Higger of Sowbelly Butchery in Jefferson will talk charcuterie and introduce the basics of the process as a food tradition of Maine.

The class will be held in the market's new commercial kitchen for a group of up to 20 participants. The class will get hands-on cutting pork, learning primal and sub-primal breakdown with review of cutting styles, cut selection, knife technique and safety.

Kristin Fairbank, refined butcher of The Farmstand in South Portland, will be sharing the depth of her experience, offering direction and insight as students work. Participants will make sausages with ingredients sourced exclusively from the market.

Many vendors are contributing to foster this inclusive market-wide event with wine, cheese, bread, produce, spices and more. Additionally, craftspeople from market will be demonstrating butcher block fabrication and maintenance as well as tutorials on knife sharpening. Market patrons will be invited to stroll up to view the butchery progress.

Along with this experiential learning, a $125 workshop fee for participants includes a pork share, a butcher's tool kit containing a boning knife, educational materials to reference at home, meat treats while they work and recipes and coupons from market vendors.

For more information, email SowbellyButchery@gmail.com.