Homestead Hog Harvest WorkShop

Intermediate: Hog Harvest Workshop – How to Process A Hog

Course Overview:

Anyone Can Farm and learn how to raise and harvest hogs.  You don’t have to raise pigs or own your homestead farm yet, or be an experienced farmer to learn how to convert a live pig into pork for your freezer.  

Want to be more knowledgeable about your food and where it comes from?

Are you a hands-on learner who benefits from personalized, real-time instruction?

You’ve come to the right place.

This class is designed as an intense introduction for those who want to learn the old time arts of butchering and preserving pork in a low-tech methods.  We start the first day at noon with live pigs and finish on Day 3 afternoon with pork ready to freeze or smoke. This is a great class for both home use and professional use folks. No previous experience butchering necessary, just a drive to own your food processing abilities and know by experience an essential homestead skill.  Make your deposit today to hold your place in the class! 

Anyone Can Farm and learn how to raise and harvest hogs.  You don’t have to raise pigs or own your homestead farm yet, or be an experienced farmer to learn how to convert a live pig into pork for your freezer.  

Want to be more knowledgeable about your food and where it comes from?

Are you a hands-on learner who benefits from personalized, real-time instruction?

You’ve come to the right place.

This class is designed as an intense introduction for those who want to learn the old time arts of butchering and preserving pork in a low-tech methods.  We start the first day at noon with live pigs and finish on Day 3 afternoon with pork ready to freeze or smoke. This is a great class for both home use and professional use folks. No previous experience butchering necessary, just a drive to own your food processing abilities and know by experience an essential homestead skill.  Make your deposit today to hold your place in the class! 

Course Outline:

Upgrade your  food processing skills by reserving your spot today! In this hands-on, on-the-farm 3 day class you’ll get to:

• See how to harvest a heritage Mangalitsa hog from the field
• Scald, scrape, and eviscerate the pig, saving organs for use
• Cut halved hogs into basic pork cuts
• Salt meat for bacon and ham
• Render fat and learn the many used for lard
• Create delicious sausages 
• Learn how to use the organs and other uncommon part

Includes:

• When you attend on-farm classes, you can immerse yourself in the whole Baker’s Green Acres farm and family experience:
  • Spend a weekend on a working farm
  • Meals with the Baker family Saturday and Sunday
  • Opportunities to ask Mark and Jill your questions about homesteading, farming, family, homestead health, 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
  • Discounted pricing to take any meat from the class home with you to share the experience with your family.
• Reserve your seat today so you don’t miss out on this opportunity to further your homestead education with an essential skill experience! 

Where else can you learn real farming skills on a real working farm from people who are really doing the thing?  There are a lot of advantages to coming to a BGA Anyone Can Farm class besides building fences and raising chickens.  You get to see these skills in the context of a regenerative farm that really works and pick the brains of the people doing it.  No need to reinvent the wheel!

Plus, we offer savings when you bring family members or are a military veteran.  Contact us if you want to sign up and would benefit from these savings. Young adults/teens between the ages of 14-18 are discounted when accompanied by a legal guardian or family member.

Make your deposit today!

Cost: Total cost is $1200 and includes

• one of a kind, hands on learning opportunities,
• a whole farm and farm family experience,
• noon meals on Saturday and Sunday and Saturday dinner with the Baker family
• a sampling of many of the cuts as we go.
• a “Butcher Box” to get you started with a boning knife and cut safe glove.
• certificate proving your achievement
• access to professional photos of the weekend you can download, print, and share
• Five pounds of the sausage you help to make in the class.
• BONUS: You get to spend a weekend with Mark and Jill Baker on Baker’s Green Acres.  See how we raise our pigs, ask your questions, learn the ins and outs of what we do so you can save time, money, and effort!