Description
Now is the time to learn how to butcher and preserve meat using traditional skills and salt-curing to provide delicious food for your family. In this two-day workshop, you'll be side-by-side with Melissa and Brandon Sheard from Farmstead Meatsmith
You'll discover and learn:
- traditional slaughter, scalding, scraping, and eviscerating methods
- discover how to use salt and traditional methods to preserve meat without refrigeration
- artful quartering
- whole muscle curing (how to make bacon, prosciutto, guanciale and ham)
- blood pudding
- offal cookery
- the essential equipment needed and how to use it
- knowledge of how to break down any four-legged livestock carcass
Ticket is for one adult and includes a delicious, from-scratch lunch on the farm both days, a special farm-to-table celebratory dinner on Friday evening, plus a tour of the Farmstead. Beverages and light snacks will be provided on both days. This is a hands-on ticket, where you'll be working side-by-side with Brandon and Melissa, from handling the carcass, scraping the skin, cutting up and quartering the pig, to making specific recipes with each cut.
Your hands-on ticket also includes taking home the meat you've helped harvest and create. You'll take at home a minimum of 20 lbs (if the pig dresses out larger that amount will be increased) and a mixture of the cured cuts and recipes from the tw0-day workshop.
Workshop will be held rain or shine. All ticket sales are final, no refunds.
Reviews
There are no reviews yet.