Date: Sunday, June 29, 2014 – 10:00am to 4:30pm
Cost: $40 NOFA members; $48 non-members
Workshop Overview: At this hands on workshop, with the help of Many Hand’s farm tractor and bucket, Jake Levin will lead us in the slaughter of a four month old pig, bleed it, scald it in a cast iron bathtub, eviscerate it, and eventually cut it into standard pork cuts. A tour of the Many Hands Organic Farm certified organic pig operation will be included.
About the instructors: Jake Levin is the nose-tailbutcher founding The Roving Butcher. Based in Western Mass, their mission is to assist and educate farmers, chefs, interested individuals, and market places in sourcing, processing, and utilizing locally-raised, pastured whole animals. Services include on-site butchery, whole animal butchery classes, value-added product development, yield tests, and more. Ultimately the more we all know about how our food systems work the more empowered we are to change the system for the better. Andrew Kelly, a farmer and butcher, and Jason Cucchiara, an employee of Many Hands Organic Farm and future homestead pork farmer entrepreneur, will assist Jake.
There will be a potluck lunch at noon, please bring something to share.
Pre-registration is required. For more information, contact Jamie Lombardo, Education Events Coordinator, at Jamie@nofamass.org or 860-966-6368.