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
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LocationHeyday Farm House (View)
4370 Old Mill Road NE
Bainbridge Island, WA 98110
United States
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Categories
| Minimum Age: 21 |
| Kid Friendly: No |
| Dog Friendly: No |
| Non-Smoking: Yes! |
| Wheelchair Accessible: Yes! |
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