“USING THE WHOLE ANIMAL”
PIG SLAUGHTERING & PROCESSING WORKSHOP
with Tamara Wilder
MARCH 11 & 12 , 2017 (Saturday & Sunday)
9am – 6pm daily
(with 6-8pm potluck feast & optional camping Saturday night)
Many people who eat meat feel that they are out of touch with the sources and processes behind the food that ends up on their plate.
The knowledge required to efficiently and humanely process an animal into food is an essential tool for self sufficiency.
Pigs are also considered to be one of the most “edible” of animals, meaning that every part can be easily transformed into a delicious dish.
Being omnivorous “garbage disposals” that consume garden, orchard and dairy surplus and transform it into delicious meat & fat, pigs have long provided a staple of food and fat for homesteading families.
Pork is particularly desirable as a meat because it is very good fresh but is also exceptionally tasty when cured and smoked into bacon and ham.
The fat also provides an essential staple for baking and cooking when rendered into lard.
As a group we will slaughter and process a domestic pig.
– extracting the innards (heart, lungs, liver, spleen, blood, fat, etc…) and preparing them for a delicious potluck dinner,
– processing the other miscellaneous parts (tongue, ears, head, skin for pork rinds, stomache, intestines for sausages, bones for bone broth, fat for lard),
– cutting the carcass into usable pieces;
– grinding meat & fat and stuffing them into intestine casings
COST: $300 – $375 sliding scale (includes seminar, potluck-style Sat feast, tools, materials & portion of meat and products such as bacon, bone broth, lard, etc….. that we create)
$150 deposit and registration form holds your space.
Registration Form & ?’s: Cole 707-364-4462 or email **firstname.lastname@example.org
**please note that email on flyer is different and use this one instead. Thanks:)