Master butcher Brian Polcyn, co-author with Michael Ruhlman of the books “Charcuterie” and “Salumi,” will lead a three-day, nose-to-tail butchering and charcuterie workshop at David’s Folly Farm in Brooksville in October.

The workshop, which will be held Oct. 23-25, will begin with a demonstration of humane slaughter and preparation for processing. The second day starts with a tour of the farm and a discussion of hog breeds and husbandry, and continues in the afternoon with a demonstration of Italian and American methods of breaking down a whole pig. The group will prepare a traditional butcher’s supper in the evening.

Sessions on Sunday include dry curing, sausage making, using offal, and smoking fundamentals.

David’s Folly Farm is located at 1390 Coastal Road.

The workshop, presented by the Edible Island Culinary and Ecological Center, costs $350; scholarships are available.

Sign up by visiting or calling 367-5888.