Workshops
Andy and Iggy and Daphne started doing on-farm slaughter and butcher weekends at Iggy's homestead in Maine. After a couple of years, they were confident with what they had taught themselves, and decided to share what they had learned with the world!
Raising, Slaughtering, Butchering and Preserving pigs is not that difficult, and we can teach you just how easy it can be.
The first day of the workshop will showcase the humane harvest of a pig in the farmstead environment, and will allow hands-on training in traditional methods of outdoor scalding, scraping, dressing and chilling of the carcass.
The next day we will break down the entire pig using a hybrid of traditional seam-butchery and modern American-style butchery techniques. The focus of this day is on thinking creatively about how we part out the animal. The goal is to maximize the specific cuts that we are most excited about, while finding creative uses for the less popular parts of the animal.
The third day we will explore the process of preserving our fresh pork using a variety of methods. Interested in dry cured prosciutto? We talk about it! Want to know more about making bacon and ham? We've got that covered also! Sausage you say? Sure,why not! We will discuss and demonstrate preservation methods for pork through the application of salt, spices, sugar and/or smoke. In addition to demonstrating a variety of recipes and techniques, we will discuss the science of curing meat, and address basic food-safety concerns.
Throughout the weekend, we will work with the farm family to identify the curing and drying environments available on the farm without building a custom climate-controlled environment. Or maybe we will! The products we choose to make will be influenced by the curing environments available on the farm.
This approach, wherein the choice of products produced is dependent on the micro-climates of each producer, for centuries yielded unique products in every village and farmstead, even when the same master recipe was followed. This is in direct opposition to the modern idea that every product can be made in every place. Instructor Andy Lindberg says, "We believe strongly that the ubiquity of modern technology has made paupers of our palates. By spreading these skills throughout the grassroots we hope to rebuild a food system that is healthful, resilient, strongly place-defined, wildly diverse, and awesomely delicious."
In addition to three days of education, community building, and off color pig jokes, Sean, our Friend and chef will be on hand to demonstrate and teach all who are interested how to utilize all of the odd bits. Treat your stomachs and learn how to make delicious food made from the "leftovers" of the pigs we are teaching you to process. Lunch will be provided by Turtle Rock Farm all three days utilizing local and seasonal ingredients. Treats such as Brains on Toast, Slow Roasted Heart, and Liver and Kidney tartlets are just a few of the exciting bits you may get to learn and try when you attend one of our workshops.
Cheers!
Raising, Slaughtering, Butchering and Preserving pigs is not that difficult, and we can teach you just how easy it can be.
The first day of the workshop will showcase the humane harvest of a pig in the farmstead environment, and will allow hands-on training in traditional methods of outdoor scalding, scraping, dressing and chilling of the carcass.
The next day we will break down the entire pig using a hybrid of traditional seam-butchery and modern American-style butchery techniques. The focus of this day is on thinking creatively about how we part out the animal. The goal is to maximize the specific cuts that we are most excited about, while finding creative uses for the less popular parts of the animal.
The third day we will explore the process of preserving our fresh pork using a variety of methods. Interested in dry cured prosciutto? We talk about it! Want to know more about making bacon and ham? We've got that covered also! Sausage you say? Sure,why not! We will discuss and demonstrate preservation methods for pork through the application of salt, spices, sugar and/or smoke. In addition to demonstrating a variety of recipes and techniques, we will discuss the science of curing meat, and address basic food-safety concerns.
Throughout the weekend, we will work with the farm family to identify the curing and drying environments available on the farm without building a custom climate-controlled environment. Or maybe we will! The products we choose to make will be influenced by the curing environments available on the farm.
This approach, wherein the choice of products produced is dependent on the micro-climates of each producer, for centuries yielded unique products in every village and farmstead, even when the same master recipe was followed. This is in direct opposition to the modern idea that every product can be made in every place. Instructor Andy Lindberg says, "We believe strongly that the ubiquity of modern technology has made paupers of our palates. By spreading these skills throughout the grassroots we hope to rebuild a food system that is healthful, resilient, strongly place-defined, wildly diverse, and awesomely delicious."
In addition to three days of education, community building, and off color pig jokes, Sean, our Friend and chef will be on hand to demonstrate and teach all who are interested how to utilize all of the odd bits. Treat your stomachs and learn how to make delicious food made from the "leftovers" of the pigs we are teaching you to process. Lunch will be provided by Turtle Rock Farm all three days utilizing local and seasonal ingredients. Treats such as Brains on Toast, Slow Roasted Heart, and Liver and Kidney tartlets are just a few of the exciting bits you may get to learn and try when you attend one of our workshops.
Cheers!