Anyone Can Farm, and the opportunity to learn how is coming to a local farm near you! Welcome to this class on how to process a hog from oink to ham. 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.
You will know how a pig is put together and how to make the basic cuts and products from your pig. You also get to spend a weekend immersed in farm life and can see for yourself how to raise homestead pigs. Learn how to harvest your meat from an experienced farmer so you can save time and money on your own food growing or buying enterprise.
Charcuterie is the art and science of preserving meat. Pork is especially suited for this purpose. This is your chance to learn how to harvest a heritage hog from oink to ham with Mark Baker.
At this hands-on offering on a 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, hams, and other cuts.
Where else can you learn real farming skills on a real working farm from people who are really doing the thing? There are a lot of advantages to coming to a Anyone Can Farm class. You get to see in real time how to raise heritage hogs in the context of a regenerative farm that really works and pick the brains of the people (Mark, Jill and your hosts) doing it. No need to reinvent the wheel!
Make your non-refundable deposit today as seats are filling fast!
Cost: Total cost for most locations is $500 and includes
- one of a kind, hands on learning opportunities,
- a whole farm experience,
- some meals (please refer to the specific location’s information for details)
- a sampling of many of the cuts as we go.
Secure a seat at a location nearest you!
Traverse City MI: October 8-10: Join us at the picturesque Anavery Farm near Traverse City. Contact Adam or Dandan with any questions, and reserve your seat here: Anavery.com. Check out the whole farm and the amazing things the Weinrichs are doing on their website (Anavery.com) or on Facebook.
Beaver Island, Michigan: October 30-November 1: Join us on beautiful Beaver Island for this unique experiential homesteading skill course! This class is hosted by Flattail Furs, a small homestead with a unique twist. BEAVER ISLAND BONUS: You can sign up for any of the individual days! Talk with Laura at 231.448.2545 about this option. Please contact Laura at www.FlattailFurs.com or call 231.448.2545 if you have questions and to reserve your spot. Note that pricing is a little different for this location. Please contact Laura for full information.
Alvord, Texas: January 7-9: Crunchy Mama Farms is hosting the Homestead Hog Harvest, with extra seats, but they are filling fast! Contact Shawn Kelly at firstname.lastname@example.org or 817-422-6527 to make your reservation. Check out their farm page on Facebook to learn more about their operation.