This workshop will start with a hands-on butchering of half a heritage hog to cover many of the options for dry cured pork cuts as well as those from other animals. Once we have isolated the cuts for dry curing, we will discuss historical techniques as well as more modern methods for preserving pork. While we won’t be providing a full lunch, there will be samples of cured cuts from our farm for sampling. After lunch you will be guided through the curing process for all the cuts from the pig.  To help further your knowledge base we will demo different casing, tying, and aging techniques for cured meats. Curing chambers, and cellars on the homestead will round out the class so you will be fully prepared to take the next step in homestead preservation. 

What you’ll need to bring:
Yourself and an apron.