| Sunday Oct 02, 2016 10:00 AM - Sunday Oct 02, 2016 4:00 PM | $65.00 - $80.00 |
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Event
Pig to Pork Chop: Hands-on Hog Processing and Butchering
Description:
Do you raise your own pigs, goats, sheep? Want to gain independence from the slaughterhouse while learning how to humanely and skillfully harvest your own livestock? Come learn with The Roving Butcher, aka Jake Levin, as he leads us through whole hog processing. Starting with dispatching, bleeding, scalding, evisceration, Jake will then break down the pig into various pork cuts along with your help. He will also share tips and tricks on how to use the odd bits and respectfully make best use of the entire animal.
There will also be an opportunity to tour historic Frohloff Farm, part of the East Quabbin Land Trust, which now hosts a variety of farms, including a 20 acre hog farm.
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.
More Info:
Lunch will be potluck style from Noon-1pm. Please 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.
www.nofamass.org/membership
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LocationFrohloff Farm - East Quabbin Land Trust (View)
236 Church St.
Ware, MA 01082
United States
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