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A drawing of the different cuts of a pig.
Pork being butchered.

Hog Butchering & Meat Curing (Hands-On) In-Person Workshop

$899.00

In-person workshop Friday & Saturday, October 13 & 14 2023, at Norris Farmstead in Rockport, WA.

Limited to 6 registrants, you'll be hands-on during the entire hog butchering process with traditional slaughter, scalding, scraping, and eviscerating methods taught by renowned traditional butcher and charcuterie expert Brandon Sheard of Farmstead Meatsmith. Expect to get down and dirty from scraping, eviscerating, cutting up the pig, and making recipes with Brandon every step of the way.

This is a full two-day workshop where you'll leave knowing how to slaughter a pig and put all of it to use (no losing the back fat and essential bacteria for curing by skinning the pig), recommended to wear boots and clothes you don't mind getting dirty. On the second day, you'll learn how to break down the four sides of pork, including whole muscle curing, blood pudding, and offal cookery,  as well as how to break down any four-legged livestock carcass. See the full workshop description below for more detailed information including how much pork you'll get to take home.

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SKU: WS_Hog-Hands-On Category: Uncategorized
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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.

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Melissa K. Norris

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