Giant’s Belly Farm, Resilient Roots, and Locals Sprouts Cooperative are now accepting registrations for their upcoming two-day Hog Butcher and Dry Curing workshop — learn Italian-style seam butchery and dry curing an entire pig:
Hog Butcher & Cure Workshop
Giant’s Belly Farm, Resilient Roots, and Locals Sprouts Cooperative
Southern Maine Community College, South Portland, ME
Saturday – Sunday, April 27 –28, 2013
10 am – 5 pm each day
$350 per person, includes cut of meat to cure and home dry
Giant’s Belly Farm, Resilient Roots, and Locals Sprouts Cooperative are pleased to announce that we are now accepting registrations for our upcoming two-day Hog Butcher and Dry Curing workshop!
This class is going to be held at the Southern Maine Community College, on April 27th and 28th. Class runs from 10am-5pm each day. Registration is $350 per person and includes a cut of meat that you will cure in the class and take home to dry.
Registration is limited to 16 people, and is first-come, first-served. To register, send check or money order for $350, along with your name, email address, and phone number, to: Giant’s Belly Farm, 217 South Mountain Rd., Greene, ME 04236
Demand for these classes has been extraordinary, and feedback has been very positive. We are excited to be continually refining what we do and making each class better than the one before it! Mondo porkaliciousness will be achieved or your money back!
WEEKEND SCHEDULE:
On SATURDAY we will butcher the whole pig into cuts suitable for dry curing. Each participant will draw a cut of meat out of a hat before we start butchering, and will step up to do the actual cutting when it comes time to carve that cut from the side of pork.
We’ll also discuss hog diets, meat curing science, and small-scale livestock raising. Throughout the day our acrobatic kitchen crew will delight with circus tricks and delicious food treats.
On SUNDAY we will mix up dry cures and apply them to the cuts of pork that we made the day before. At the end of the weekend you will take home your curing cut of meat along with instructions for drying it after it comes off of cure.
We’ll also be grinding sausage, discussing meat science, and sharing more food treats (and circus tricks). Our intention is for everyone to be as hands-on as they want to be, to use the whole animal, and to send people home with stock and lard, as well as the cut of meat you have butchered and cured.
Feel free to drop me a line if you are interested or if you need more information — Nate “Iggy” Brimmer, Giant’s Belly Farm, (207) 415-4458, [email protected].