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 and host Joe Brown) doing it. No need to reinvent the wheel!
Plus, there are savings when you bring family members or are a military veteran. Contact Joe Brown if you want to sign up and would benefit from these savings.
Make your deposit today!
Cost: Total cost is $500 and includes
- one of a kind, hands on learning opportunities,
- a whole farm experience,
- noon meals on Saturday and Sunday and Saturday dinner with the Brown family
- a sampling of many of the cuts as we go.