|Saturday Dec 10, 2016 10:00 AM - Sunday Dec 11, 2016 3:00 PM | $120.00 - $150.00
From Pig To Prosciutto: Rediscovering the Craft of Charcuterie
Event is Full. Contact Dan Bensonoff at email@example.com with questions.
Saturday, December 10th: 10:00 AM - 5:00 PM
Sunday, December 11th: 10:00 AM - 3:00 PM
Ever wondered how you can make your own traditional prosciutto? Or sausage? Or maple-smoked bacon using local heritage pork raised on pasture?
This class, taught by Jake Levin, the Roving Butcher, will take you step-by-step from a live pig that was raised organically by Red Shirt Farm all the way to the delicious brined, smoked, cured, and stuffed end products that many know and love. Along the way, youll learn how to properly and humanely dispatch, break down, and butcher a whole animal and how to use all of those odd bits to make amazing value-added products that will impress your friends and family. Youll also get to sample some delicious pork products made by Jake throughout the class.
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.
This workshop has limited space. Pre-registration well ahead of time is highly recommended.
There will be a potluck/BYO lunch on Day 1 of the workshop. Please bring a dish to share or come prepared with your own lunch. Coffee and tea will be provided in the morning on both days.
Information on NOFA/Mass www.nofamass.org/membership
Red Shirt Farm (View)
60 Williamstown Rd
Lanesborough, MA 01237