Oct 27, 28, 29 (Fri, Sat, Sun) 2023
Andy Lane and Doug Wharton of Hand Hewn Farm in OH will guide us through the steps to take “pig to plate” in a respectful and culinarily excellent manner over three days.
- (Day 1) – Field Harvest:
- Introductions over coffee
- Harvest
- Lunch
- Clean head, casings, etc.
- Blood sausage
- Pig fry and offal prep for dinner
- Clean up
- Dinner and reflections
- (Day 2) – Butchery:
- Breakfast
- Knife sharpening and handling
- Anatomy of pig and culinary considerations
- Packaging demo
- Butchering
- Lunch
- Lard Rendering
- Finish all cutting a wrapping
- Dinner and reflections
- (Day 3) – Charcuterie: The Art of Salt Curing
- Bacon Curing
- Goetta and Liverwurst
- Feast on the Bounty!
All meals and drinks are provided. You will take home a selection of liverwurst, blood sausage, pork chops, ground pork, stock, and lard!
TWO day option = Saturday and Sunday $600