Hog Harvest Class: Baker’s Green Acres Farm – Marion, Michigan- 3 days, max 15 people
Welcome to this class on how to process a hog from oink to ham.
Course Includes: Breeding, Feeding, Housing, Foraging, Finishing, Farm Processing. Marketing, financials (Business Case or Returns on Investment), selling, Direct Marketing and working with Community Groups.
This class is designed as an intense introduction for those who want to learn the old time arts of butchering and preserving pork in a low-tech method for home or restaurant use.
Charcuterie is the art and science of preserving meat. Pork is especially suited for this purpose. This is your chance to learn how to process a heritage hog from oink to ham.
At this hands-on offering on our working farm, you will have the opportunity to learn:
*How to feed and care for a hog for optimal charcuterie processing.
*How to slaughter a hog on-farm, including scalding and scraping.
*How to use seam butchery techniques to turn half a hog into usable pieces.
*How to utilize many of the organ meats.
*How to make your own lard and sausages.
*How to cure your own bacon’s, hams, and other cuts.
Take home meat and some tools available for sale.
Hog Harvest: 3 days, max 15 people
Farrow to finish production, nose to tail processing. Discussion of care and raising of pigs, hands on scald & scrape carcass preparation to freezer/salt. On farm class includes about 1/6 of a hog (30-40 lbs. of pork),
2017: $499, 3 meals, take home about 1/6 hog (30-40 lbs. of pork),
Please e-mail firstname.lastname@example.org or call 231-825-0293 to sign up for this event.