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The Homesteader's Harvest
2024 Classes:
TBD
Schedule yours today!
Cost:
Day 1 - Harvest Day: $100
Day 2 - Butcher Day: $100
Day 3 - Curing Day: $100
All 3 Days: $250
Share Member Cost: Day 1 - Harvest Day: $85
Day 2 - Butcher Day: $85
Day 3 - Curing Day: $85
All 3 Days: $225
Our take on the traditional peasant harvest of a pig.
In this three-day, hands-on class, we walk you through the entire harvest of a pig. This class is intended to teach you how to utilize as much of the pig as possible. From the skin, to the offal, to the bones. Even the blood will be utilized. We aim to leave you educated on the practices of whole hog butchery so that you have the skills and knowledge to harvest your own pig with confidence!
What To Expect:
Day one: "Harvest Day"
We start off our day with a tour of the farm, particularly the pig pasture where we can discuss all things hog-farming.
From husbandry practices and pasture management to the "Do's" and "Don'ts" of raising pigs, we want to pass down
whatever knowledge we have. We've always learned best from our own mistakes and the mistakes of others. So, please
learn from ours! Next is the humbling act of a traditional hog killing and the collection of the blood. The blood will later
be used to make blood sausage or "Black Pudding." The hog is then moved to the scalding
tank, where we will show the class how to scald and scrape the pig. Some farms skin
their pigs. However, the pig's skin is incredibly edible and quite delicious! After all of
the hair has been successfully removed, we begin the evisceration. This is where we
harvest the offal (insides and organs). We will offer the class the opportunity to see which
organs we use in our sausage as well as other dishes, and how to use the rest of the pig parts.
Before we end the day, we will cut the pig into two halves and hang it over night to cool and set.
Lastly, the blood sausage will be made. Those with an with an adventurous palate are encouraged to enjoy!
Day Two: "Butcher Day"
This day begins with bringing the two halves to the butcher's table. Not only will we show you how to break the pig down into quarters and sub-primals, we will actually have YOU do the cutting! We are big believers in hands-on learning. Nobody wants to go to an all-day class just to watch someone else do all of the fun stuff!
While there are seemingly infinite ways to cut up a pig, we will focus on the traditional homestead harvest of a pig. This involves fresh cuts that store in the freezer, as well as meat that is cured and stored right in the open air of your kitchen.
If you have always wanted to learn how to butcher your own meat or love the adventure of trying
new things, this class will not disappoint! Space in each of our classes is extremely limited. We aim for
a small group of ready-to-learn folks for a weekend of learning and fun. Reserve your spot today!
Day Three: "Curing Day"
One of the aspects of whole animal butchery that we have learned to really love is meat curing and preservation.
On this day we want to show you how we cure a lot of our cuts. From specialty cures like coppa
or prosciutto to everyone's favorite cut, BACON! We walk you through the different methods that
we have learned for each of our cures! If there is time in the day, we also like to
introduce people to blood sausage or "Black Pudding" from the blood harvested just
two days before. Just another way we are trying to utilize the entire animal!
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