We are excited to offer this 2-day, one-of-a-kind butchery experience at the farm. With over 10 years of experience, David Johnson is sharing his expertise and teaching a zero-waste, “snout-to-tail” pig harvest technique. This hands-on course is for the beginner and experienced alike and our desire is that you will walk away with the knowledge and confidence to use your newly acquired skillset to provide for your own family.
Each morning will begin at 8:00am. Come prepared to work & learn all day, breaking approximately 30 minutes for lunch. Class is estimated to finish at 4:00pm each day but we will work at your pace so class days could run longer. We encourage note-taking and filming so come prepared with pen, paper, and filming devices.
Day one will begin with proper dispatch technique of one heritage breed pig. Full discussion and hands-on instruction of customary slaughter, scalding, scraping, and eviscerating will take place. We will
work diligently to safely and humanely harvest the full pig, allowing little to no waste. We will break for lunch and enjoy a customary “slaughter plate” for lunch but participants are welcome to bring lunch. An after lunch discussion will ensue. After lunch, butchering will continue and carcasses will be broken down into primal cuts with detailed discussion of each cut. We desire to teach you to honor the animal by encouraging you to utilize the whole animal, training you to consume parts of the animal you’ve never experienced. We believe this honors the life of the animal and improves your life at the same time.
Day two will focus on curing, sausage making, rendering and grinding the pork that was prepared on day one. We will discuss the process of curing meat with salt and sugar and other spices in the most understandable ways, then enjoy a lunch of fresh made Cajun Boudin and fresh cracklings made from the pigs we are harvesting. Again, participants are welcome to bring lunch.
Each participant will leave class with a wide knowledge and detailed skillset to efficiently dispatch and harvest porcine products. Participants will also receive equal portions of the harvest. Harvested portions include: pork chops, breakfast sausage, hams, boudin, bacon, and lard.
Gloves, safety glasses, and all harvesting equipment will be provided to help ensure a safe harvest. Please bring a lawn chair.
Event ticket purchases are final and cannot be refunded. However, we know life can get in the way! Please contact us if you need to cancel your participation. We will work hard to fill your spot. If we are able to fill your spot, we will refund 100% of your ticket price. If we are unable to fill your spot, we will be unable to refund your money.
