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RE: [penn-permaculture] Meatsmith Education -- Forwarding

From: Cindy
Sent on: Thursday, July 25, 2013 7:37 PM

Hello Matt,

 

My husband would definitely make the time to attend this class. We have been following Farmstead Meatsmith for some time and considered making the trip out west to take a class from him. Having him locally would be awesome……….. and I whole lot cheaper for us.

 

Keep us in the loop about where, when and how much.

 

Thank you,

 

Cindy

 


From: [address removed] [mailto:[address removed]] On Behalf Of Melissa M
Sent: Thursday, July 25, 2013 10:45 AM
To: [address removed]
Subject: [penn-permaculture] Meatsmith Education -- Forwarding

 

 

The message below is from EPPG's Matt McMenaman- it may be of interest to some:

 

 

I supported this kickstarter but it didn’t reach it’s goal- bummer! Anyway, I would like to get Farmstead Meatsmith to come out this fall and teach a class at my home in Columbus NJ(40 minutes NE of Philly) about how to home slaughter and process a whole hog the old-fashioned way. Anyone interested in attending? The class would be comprehensive from beginning to end. Read the description below to get a “flavor” of what the event would be like. Topics covered would be: humane slaughter, scalding and scraping, full utilization of the entire animal, home curing hams and bacon, etc. Also google “the anatomy of thrift” for some excellent videos from Farmstead Meatsmith.

 

Thanks

Matt

 

From: Kickstarter

Sent: Monday, July 22,[masked]:48 AM

To: [address removed]

Subject: Project Update #6: Butcher Shop & Slaughter Truck for Meatsmith Education by Farmstead Meatsmith

 

Posted by Farmstead Meatsmith Like

Greetings to Everyone,

We have just returned from an overnight pig harvest class.  Over the course of two days, I worked with fifteen people to turn two pastured pigs into butchered cuts and dry-aged bacon and ham.

The farm is located west of the Cascades here in Washington and smack in the middle of the best dairy plains in the country.  After slaughtering the pig in the field that was its home, I put the knives in the students' hands for the scalding, de-hairing and offal harvest.

For lunch we gathered under a birch tree and our farmer served liver fried in raw butter from the family cow and kidneys in a piquant sauce served with home-made fermented bread.  On butchery day, we feasted on head of pig slow roasted to the point where the skin becomes crispy and the flesh spoonable.

These meals are the crowning glory of our harvest classes.  They are always spontaneous and consistently better then anything money can buy even in the best restaurants.  A meal of liver still warm with life is only possible on a farm and on the day of a pig harvest.

I say these meals are the crowning glory of Farmstead Meatsmith's work, but they are also the compass.  It is a fact that if you pursue culinary perfection in meat cookery, you find yourself not in a michelin starred restaurant, but on a farm, being served most likely by a woman who can cook a pig head and nurse a five month-old child at the same time.

My purpose for Farmstead Meatsmith is to serve the peasant's table by putting pig head, pate terrine and dry-cured ham back on the menu.  Our highest backers so far are from the peasant's table; they are small farmers.

Their tables are rich, but their bank accounts are not.  So the success of this campaign has always rested on reaching as many people as possible and on a few of them not being peasants.

We've got just a few hours left in the campaign.  It ends tonight.  This is an all or nothing campaign which means that if we don't reach our goal, we don't get any funding.

What gives me hope is that there is still room at the peasant's table.  Invite as many as you can for the final hours of the campaign.

In addition to pig head, fried liver and kidneys in a sauce, our farm cook prepared pate terrine wrapped in the white lace of caul fat.  She had never cooked any of these things before and they were all perfect.  With six children running around (three of them mine), it was clear to me that the small farmer more than anyone shows us what is possible.

Funding this campaign is possible.  Let's start cooking!

Thank you for the abundance,

Brandon

 

 

 






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