We process a whole pig over 2 days and learn basic butchery, identify different cuts of pork, and make a variety of small-goods.
Breakfast and lunch is included on both days.
Outcomes from the weekend:
After 2 days on our farm on the Whole Pig Charcuterie weekend, you should be proficient in, and have an understanding of;
* The basics of pig butchery
* Knowledge of how each cut of the pig can be used
* The curing process – food preservation
* Food safety
* How sausages are made
* Fermented meats
* The storage of cured and fermented meats
* Where to buy the ingredients for making Charcuterie
* Where to find more information on making Charcuterie
What we learn to make:
* Prosciutto, Bacon, Salami, Pancetta, Cotechino, Sausages, Lard And more!