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Join Doug and Andy from Hand Hewn Farm for a traditional, on-farm hog harvest. We will use all three days to joyfully take two heritage hogs that have been lovingly raised at Liberty Farm from pasture to plate. We will walk attendees through the entire process from the kill to the sausage and everything in between. This endeavor is one that many people will never see as the utilization of the harvest goes well beyond the flesh of the pig. We will start on day one with demonstrating a humane harvest along with proper scalding and scraping (de-hairing) to make sure that we can utilize the whole hog including the skin. We move from there to the harvest of the offal, casings for sausage, and then begin the chill of the animal. Day two consists of knife sharpening and proper handling, lard rendering, butchering for the home kitchen, and cured cuts. Day three we take a step into charcuterie on a home scale as well as sausage making, chicharrones making, head cheeses, and much more! To sign up visit our store to reserve your spot!

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