A great workshop, put on by NOFA-VT and hosted by Brown Boar Farm in Wells VT, is happening this weekend. You do need to register through NOFA-VT (see info below).
If butchering a hog isn’t your thing, still make plans to head to the farm for the”open farm/pig roast/winter festive/blues shake down” starting at 6pm on Saturday.Here’s the info:
Saturday, December 11: Pig Slaughter and Butchering, 9am-5pm
Sunday, December 12: Further Processing, 9-4pm
Join us for a two-day workshop at Brown Boar Farm, a diversified farm raising heirloom pork, beef and produce. Saturday, Roger Shaddock will be doing a slaughter demonstration where he will review procedures, techniques, and infrastructure along with tools and safety.
Saturday afternoon the group will go through the breakdown of the whole carcass with Master Butcher Cole Ward. The butchering demonstration will review primals and retail cuts, along with how to maximize quantity and quality of product.
On Sunday, Frank Pace, Head Butcher at Healthy Living, will lead the group through techniques in further processing: including making fresh sausage and pate, brining hams, smoking bacon, and curing salami.
Pre-Registration required – workshop limited to 15 attendees.
Directions: Take Exit 4 off Rte. 7 to Manchester. Turn left. Follow Rte. 30 north to Pawlet. Turn right on Vt-133 for 6.3 mi. Turn left onto East Wells Rd. follow for 1.2 mi. Turn right onto Lamb Hill Rd.
Please contact NOFA-VT for more information or to pre-register: 434-4122 or email@example.com
Preregistration required. Per day registration fee: $40 for members, $50 for non-members