Pork Butchery Class
Participate in proper harvesting and traditional preparations for pork
Apr 12, 2011 08:00 AM
Apr 14, 2011 12:00 AM
|Where||Grants Pass, OR|
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Slaughter Day: Tuesday, April 12th. 8:00am till finished
Butcher Day: Thursday, April 14th. 8:00am till finished
On slaughter day, you’ll learn our killing, sticking, hanging, scalding and eviscerating methods on two pigs, at their home-farm, while giving you a chance to participate. We will walk you through proper harvesting of innards and pass on traditional preparations for all of them.
On butcher day, we’ll carve, cure and link both pigs. We put the knife in your hand and walk you through traditional pork butchery; knives and cleavers only. For charcuterie we will focus on the art of sausage making, as well as starting our farmers with their own bacon.
Cost: $125 per person/class, OR 2 classes for $225
Harvest lunches included both days