| Sunday May 03, 2015 10:00 AM - Sunday May 03, 2015 4:30 PM | $45.00 - $57.00 |
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Event
Hands-On Hog Slaughtering and Processing
There are a limited number of registrations available for this workshop, pre-registration well ahead of time is recommended. For more information, Glenn Oliveira, Education Events Organizer, at glenn@nofamass.org or 774-678-9644.
Description:
At this hands on workshop Jake Levin, The Roving Butcher, will lead participants in the slaughter, bleeding, scalding, evisceration, and eventually the break down into various pork cuts, of a market weight pig. There will be a tour of the historic 95-acre Frohloff Farm, 20 acres of which are managed as a hog operation by farmer Bill St. Croix.
About the Instructor:
Jake Levin, is a nose to tail butcher and founder of The Roving Butcher. Based in Western Mass, their mission is to assist and educate farmers, chefs, interested individuals, and market places in sourcing, processing, and utilizing locally-raised, pastured, whole animals. Services include on-site butchery, whole animal butchery classes, value-added product development, yield tests, and more. Jake grew up in the woody hills of Western Massachusetts where his passion for local, fresh food was first instilled in him.
therovingbutcher.com
More Info:
Lunch will be potluck style from Noon-1pm, bring a dish to share. This hands-on workshop is both in and outdoors, so please be prepared for possible inclement weather and dress appropriately.
Refund policy:
Refunds are given up until 10 days prior to the event minus a 15% processing fee. No refunds are provided within 10 days of event.
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LocationFrohloff Farm
East Quabbin Land Trust 236 Church St.
Ware, MA 01082
United States
Categories
| Kid Friendly: No |
| Non-Smoking: Yes! |
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Contact
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