PM-26-010 — 100% Rabbit Pork Pie
Project Summary
| Project | PM-26-010 |
| Completed | October 2026 |
| Workshop | Walton, Kentucky |
| Material | 100% Rabbit Fur Felt, Western Weight (230 g) |
| Style | Pork Pie |
| Size | 60 cm |
| Current Collection | Personal Collection — Baton Rouge, Louisiana |
PM-26-010 is a 100% rabbit pork pie completed during the October 2026 hat-making workshop in Walton, Kentucky. Built from a western-weight 230 g rabbit fur felt body, the hat was completed as part of the same hands-on training period as PM-26-011.
Blocking
The 100% rabbit felt body had already been blocked before I arrived at the Walton workshop, so there are no process photographs from this stage. I began working with the hat after the basic crown form and brim break had already been established.
Pouncing
Pouncing the black 100% rabbit felt body during construction of Project PM-26-010.
Brim Cutting
After pouncing, the brim was cut to its intended width and the edge was sanded and refined before the sweatband was prepared and installed.
Sweatband Preparation and Installation
The leather sweatband was prepared to size, joined, and finished before being hand-sewn into the hat. Careful placement was important so the band sat evenly inside the crown and supported the final fit.
Ribbon and Trim
After the sweatband was installed, the hat was trimmed with a contrasting grosgrain ribbon and bow. The Maker’s Sword was added as the exterior signature detail before the hat moved into final shaping.
Final Shaping
After the ribbon and trim were installed, the crown and brim were shaped into the finished pork pie form. This stage established the final crown profile, brim attitude, and overall proportions of the hat before the liner and remaining finishing details were completed.
Finished Hat
