Course Overview:

Security and self-sufficiency are reality for you when you can procure and preserve food. Real wealth is the ability to create what you need, and when what you need is food that doesn’t require freezing, you can be independent and wealthy when you know how to make fine pork products using only salt and time.

What to Expect in the Charcuterie Class:

In this next level class, you’ll get hands-on experience to Understand the breed, season, and factors that go into growing a good charcuterie hog

Cut a halved hog into basic pork cuts

Create delicious dry-cured sausages
Preserve larger cuts of pork as prosciutto, capicola, pancetta, and more
Render fat and learn the many uses for lard
Discover how to use the organs and other uncommon parts

In addition, you get these free bonuses:

Meals with the Baker family
Opportunities to ask Mark and Jill your questions about homesteading, farming, family, and life
Opportunities to do chores with the Baker kids: milking the cows, caring for the hens, and more
A tour of Baker’s Green Acres, a working, diverse, regenerative homestead farm

The class runs from 9 am Saturday through Sunday afternoon. We’ll review how to cut the halved hogs into the cuts we need for the various charcuterie products, putting no meat in the freezer. We’ll utilize all the organs in various preparations, and prepare every muscle group for hanging in the curing room as a whole muscle product (like prosciutto, cappicola, spalla, pancetta) or dry cured sausages. The whole hog will be preserved outside of the freezer.

If you’re ready to be independent and food-wealthy (not to mention creating food with style), and you like to learn by doing the thing with teachers that also “do the thing” this is your golden opportunity.

Sign up today to ensure you have a spot at the cutting table for this class