Sunday, 25 October 2015 – 11:00am to 4:00pm
Mill River Farm, 282 Brewer Hill Rd, Mill River, MA
Cost: NOFA/Mass Member – $45, Non-member – $57
Attendance at this workshop is very limited and we anticipate the workshop to fill up quickly, pre-registration is highly required. For more information contact Glenn Oliveira, Education Events Organizer, at email@example.com or 774-678-9644.
During this two-part workshop led by Jake Levin, The Roving Butcher, a whole certified organic pig will be processed on-farm. Participants will gain the knowledge needed to process animals on their own. Participants can attend one or both workshops.
In this second part of the workshop Jake Levin, The Roving Butcher, will break down the carcass into basic and specialized cuts. Some of the meat will be made into sausage and put under cure. First, Jake will demonstrate the fabrication of basic and specialty cuts, including ribs, chops and roasts. A porchetta will be prepared. Then Jazu Stine, of Red Apple Butchers, will demonstrate sausage making and the beginning steps in curing bacon, pancetta, ham, prosciutto and guanciale. Participants will leave with diagrams and recipes.
The meat being prepared during the workshop will not be available for sale because it will not have been processed at a USDA facility.
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