Event

2-day Hog Processing Workshop

Saturday:

10-11 Intro + Knife Safety + Prosecco + Prosciutto as nibbles

A brief overview of my history. I will bring along cookbooks that I have used covering butchering, as well as sausage, and charcuterie.

Knives and knife safety: Why I choose to work with the knives I do.

Ill showcase and demonstrate how to sharpen butcher knives, the best tools to do so and safe meat cutting methods.

11-1 Breakdown of Pig Demo
Go over the animal breeds, raising, how they are processed. Break down one side in a French style and the other in an Italian style.

1:15 - Porchetta in Oven - followed by demo of making porchetta

1:30-2:15: Porchetta Demo

2:15 - End of Class

Sit down and enjoy lunch of porchetta and corona bean salad lunch together

Sunday:

11-11:30 - Overview of Charcuterie
Do an overview of charcuterie with what we have set aside from the day before. Have samples plus cheese pairings out for nibbling.

11:30-12:15 - Demo of Grinding Meat for Sausage + Tying Off
Demo grinding - with class participation; talk about temperatures and sausage emulsification. Make one type of sausage that everyone gets to help stuff and tie and take home.

12:15 - 1:15 - Other Cuts of Meat and Cooking Techniques
Receive your meat packet to take home

1:15 - End of Workshop
Components of Charcuterie Plate - Enjoy as an afternoon snack

Meat Packet:
2 pork chops
2lbs sausage + whatever they make in class
4lbs pork shoulder
2lbs pork belly
2lb pork loin

Tickets for this workshop are non-refundable

Guest rooms available at heydayfarm.com/stay