Join us in New Jersey from May 2nd thru the 4th for this nose-to-tail, pork extravaganza. For farmers, foodies, chefs, and anyone else interested in knowing their food and how to make the best of it.
Look below for more information.
3-Day Whole-Hog Workshop: Califon, NJ – May 2nd – 4th 2025
$800.00
4 in stock
4 in stock
Description
May 2nd-4th 2025
Join Hand Hewn Farm in New Jersey for this 3-day Whole-Hog workshop. Starting with a live hog and ending with prosciutto and everything in between. This workshop is built to offer students the full spectrum of the pig, from raising pigs to on-farm slaughter and butchering and into the world of starting to cure meats at home.
Day One May 2nd
- Meet and Greet
- Poem reading and toast to the pig
- Humane dispatch and blood collection
- Scald and scraping
- Viscera removal
- Organ prep
- Casing cleaning
- Blood Sausage making
- Head inspection and prep
Day Two May 3rd
- Basic knife handling and sharpening
- Carcass inspection
- Leaf Lard removal and rendering
- Hands-on butchering
- Cooking Pork discussion
- Liver sausage
- Making pork stock and its uses
- Packaging meat for the freezer
Day Three May 4th
- The basics of curing meat
- How to use curing salts and if you need to
- Bacon cure formulations
- Dry curing hams
- Cold smoking bacon
- Epic Charcuterie Lunch
