The Butcher’s Larder, a student-run butcher shop, opened to the public Thursday inside Brightwater culinary school. The shop is currently open Wednesdays and Thursdays from 12:30 to 6:30 p.m.

Staffed by students in the school’s new artisanal butchery certificate program, the shop currently offers lamb, beef and pork products sourced directly from local farmers.

Students learn whole-animal butchery, charcuterie and retail shop management.

The certificate program kicked off in January and has four students currently enrolled.

“I was ready to do this with just one student, but we can take up to 16,” said Travis McConnell, NWACC’s butchery instructor.

While the shop is currently open two days a week, McConnell said they plan to expand hours as program enrollment grows.