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Complete pig butchering workshop and pastured meat share
November 5, 2017 @ 8:30 am - 4:30 pm
Learn how to slaughter, dress, quarter and further butcher hoofed animals! In this workshop, we’ll take apart three heritage breed pigs at Doghill farm in Huntington MA. Learn about butchering, charcuterie and anatomy as we transform these noble cousins of ours into food for us humans. All parts of the animal will be used, including organ meats, bones and blood. Lastly, we will learn to use the sinew for string, hooves for glue. Folks will be expected to roll their sleeves and participate. All this will be done, of course, in the respectful context of interdependence. No experience necessary.
One pig will be available for purchase in advance of the workshop, and buyers can take their packaged share home. Email apeandapemass@gmail.com for more information.
Quarter share: (~40lbs, 250$)
Half share: (~80lbs, 425$)
Full pig: (~160lbs, 600$)
Workshop attendance 35-75$ sliding scale. Please RSVP by email: apeandapemass@gmail.com
http://www.apeandape.com/workshops–blog/complete-pig-butchering-workshop-and-pastured-meat-share