3-Day Hog Slaughter, Butcher, and Curing Workshop December 12-14Falmouth, ME
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$375.00
$375.00
Unavailable
per item
Registration open soon!
The first day of this 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 move inside and 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.
On Sunday we will begin the process of turning our fresh pork into
delicious, shelf-stable, dry-cured products 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. The products we
choose to make will be influenced by the curing environments available
on the farm.
*WHY*
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 Andrew
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."
The first day of this 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 move inside and 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.
On Sunday we will begin the process of turning our fresh pork into
delicious, shelf-stable, dry-cured products 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. The products we
choose to make will be influenced by the curing environments available
on the farm.
*WHY*
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 Andrew
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."