Chef John Folse will join Tank Jackson for this years Blood on the River, a Lowcountry Boucherie to share his memories and generations old family recipes for the spoils of the Boucherie. We will demonstrate how to properly utilize the whole animal as we feature a delicious humanely pasture raised pig from Holy City Hogs. Holy City Hogs raises hogs, cows, goats, and chickens for eggs and meat cagefree on Wadmalaw. Come join in this wonderful cultural and historical method of communities preserving meat before refrigeration. All the animals used in the workshop are humanely raised locally on Wadmalaw with the farmers onsite to answer any questions you have about animal husbandry. Thaddeus farm, also on Wadmalaw will provide rabbits and a few surprises.