Learn to take your hog from field to freezer -Harvest time!
We are busy making plans for the two hog harvest classes, possibly three, we have on the schedule so far this year.
October 20-22: Come help us harvest Shady Grove Farm’s hogs in Michigan’s beautiful Upper Penninsula. We’ll start Friday afternoon with scalding and scraping the pigs, sampling some of the quickest and most nutrient dense gifts the animal has to offer: the internal organs. On Saturday and Sunday we’ll break the pigs down so that by Sunday afternoon we have all the pork on salt, ground into sausage, or wrapped and in the freezer. You’ll get to do it all HANDS ON, so you take this knowledge home in a deeper way than if you just watched. To get more information, and to sign up, contact Randy Buchler and Shady Grove Farm.
November 3-5: Baker’s Green Acres will host the Anyone Can Farm class. We’ll start in the pasture and end up with meat for you to take home (included in the class as a bonus). You will get to do the work, guided by Mark, Sam, and Jill, to turn the pigs into bacon, ham, sausage, pork chops, and all the other good things the pig has to offer. If proscuitto and coppa is your interest, we’ll get those started with you as well. Read more about the class here: Homestead Hog Harvest.
As an added bonus, at both classes you get to spend the weekend on a sustainable, regenerative permaculture minded farm and get to pick the brains of some thoughtful farmers while touring their farm and sitting around a dinner table sampling world class pork. For free!
Here’s an old video of Sam teaching a class how to start working on a carcass: