Charcuterie and Pork Preservation Farm Workshop Dec. 9 & 10, 2023 – Deposit Only

$400.00

HOLIDAY WEEKEND SHOPPING SALE!

Save for three days only! Sign up that “hard to buy for” person or the person who’s always wanted to make fancy meats for an unbeatable Christmas present!  

Charcuterie and Pork Preservation Farm Workshop December 9 &10, 2023 

Charcuterie: the culinary art of preparing meat products such as bacon, proscuitto, salami, ham, sausage, terrines, galantines, ballotines, pâtés, and confit.  It is the art of preserving meats as developed before refrigeration and freezers.  It’s the ultimate in high end meat production and prepper ready, sustainable meat preservation. 

In this only-one-of-its-kind, advanced level class, you’ll get hands-on experience to

  • Understand the breed, season, and factors that go into growing a good charcuterie hog
  • Create basic pork cuts for curing from a half a hog
  • Create delicious dry-cured sausages
  • Salt cure pork for prosciutto, capicola, pancetta, and more
  • Render fat and learn the many uses for lard and salt cured lardo
  • Discover how to use the organs and other uncommon parts

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. Seats are limited! Sign up today to ensure you have a spot at the cutting table for this class.

This is a non-refundable deposit to hold your seat. Total for the class is $1200 with the balance due at the class.

Charcuterie and Pork Preservation Farm Workshop December 9 & 10, 2023 

Security and self-sufficiency are a 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.  

In this next level, advanced 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
  • Salt cure larger cuts of pork as prosciutto, capicola, pancetta, and more
  • Render fat and learn the many uses for lard and salt cured lardo
  • Discover how to use the organs and other uncommon parts

In addition, you get these bonuses:

  • Meals with the Baker family on Saturday and Sunday
  • Butcher's kit with a knife and apron
  • On farm immersion to see how a regenerative, diversified farm works.
  • Consulting opportunities to ask Mark and Jill your questions about homesteading, farming, family, and life
  • Farm family insight: spend time with the Baker kids as they help run the class and do the farm chores
  • A tour of Baker’s Green Acres, a working, diverse, regenerative homestead farm

Final cost for the class is $1200, with the balance due at the class.  This is only a non-refundable deposit.

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. Seats are limited! Sign up today for this only-one-of-a-kind hands-on, in person class to ensure you have a spot at the cutting table. 

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