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The Resilience Hub & Portland Maine Permaculture Message Board › A Weekend of Hog Butchery and Dry Curing

A Weekend of Hog Butchery and Dry Curing

David H.
PostCarbonDesign
Oxford, ME
Post #: 460
Join Giant's Belly Farm along with Resilient Roots and Local Sprouts Cooperative, is putting on a two-day butcher and cure workshop at the Community Kitchen (downstairs at the Public Market House), 28 Monument Square, in Portland on December 15th and 16th from
10am-5pm each day.

The workshop is $200 per person, in advance, for both days. We are only selling 15 seats to this event, so if you or your staff want to attend, let us know ASAP! Send checks, along with the name, phone number, and email address of the person registering, made out to Giant's Belly Farm, 217 South Mountain Rd., Greene ME 04236.

On day one we will butcher the whole pig into cuts suitable for dry
curing, as well as discuss hog diets, meat curing science, and other
aspects of small-scale livestock raising. We will also get to sample
several organ-based food treats, share lunch, render lard and make pork stock.

On day two, we will cure a number of preparations (mostly Italian-style charcuterie), as well as grind sausage, discuss smoking meats, and share more food treats. Our intention is for everyone to be as hands-on with the curing as they are comfortable with, and to cure the whole hog in one day, with none of it going into the freezer.

For more information, or to register, please contact Iggy at
207.415.4458, or email me at meat@riseup.net
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