The Whole Hog at Brown Boar Farm, East Wells, VTJoin NOFA-VT for a two-day workshop at Brown Boar Farm, a diversified farm where they raise heirloom pork, beef and produce. - Saturday, December 11th (Pig Slaughter and Butchering) 9am-5pm - Sunday, December 12th (Further Processing) 9-4pm - Also…Please join us for a Community Potluck and BBQ at the farm Saturday night.Saturday, Roger Shaddock will be doing a slaughter demonstration, where he will review procedures, techniques, and infrastructure along with tools and safety. Saturday afternoon the group will go through the breakdown of the whole carcass with Master Butcher Cole Ward. The butchering demonstration will review primals and retail cuts, along with how to maximize quantity and quality of product.
Sunday, Frank Pace, Head Butcher at Healthy Living, will lead the group through techniques in further processing: including making fresh sausage and pate, brining hams, smoking bacon, and curing salami.
Cost: Saturday $40 for members, $50 for non-members; Sunday: $40 for members, $50 for non-members. Pre-Registration required. Please contact NOFA-VT for more information or to pre-registrar 434-4122 or email@example.com
Directions: Take Exit 4 off Rte. 7 to Manchester. Turn left. Follow Rte. 30 north to Pawlet. Turn right on Vt-133 for 6.3 mi. Turn left onto East Wells Rd. follow for 1.2 mi. Turn right onto Lamb Hill Rd.