Saturday, 10 December 2016 – 10:00am to Sunday, 11 December 2016 – 3:00pm
Red Shirt Farm
60 Williamstown Rd
NOFA/Mass Member – $120 (add $10 for walk-in) Non-member – $150 (add $10 for walk-in)
Saturday, December 10th: 10:00 AM – 5:00 PM
Sunday, December 11th: 10:00 AM – 3:00 PM
Limited scholarships are available for beginning farmers (those growing 10 or less years) who are active NOFA/Mass members. To apply please click here.
Ever wondered how you can make your own traditional prosciutto? Or sausage? Or maple-smoked bacon using local heritage pork raised on pasture?
This class, taught by Jake Levin, the “Roving Butcher”, will take you step-by-step from a live pig that was raised organically by Red Shirt Farm all the way to the delicious brined, smoked, cured, and stuffed end products that many know and love. Along the way, you’ll learn how to properly and humanely dispatch, break down, and butcher a whole animal and how to use all of those odd bits to make amazing value-added products that will impress your friends and family. You’ll also get to sample some delicious pork products made by Jake throughout the class.
This workshop has limited space. Pre-registration well ahead of time is highly recommended.
There will be a potluck/BYO lunch on Day 1 of the workshop. Please bring a dish to share or come prepared with your own lunch. Coffee and tea will be provided in the morning on both days.
For information on our refund and inclement weather policy, click here.
For more information contact Dan Bensonoff, education events organizer, at email@example.com or 860-716-5122