Class: Nose-To-Tail Pork Butchery, Afternoon Session

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Class: Nose-To-Tail Pork Butchery, Afternoon Session

date: February 15, 2017
time: 12:30 pm - 3:00 pm

Join us for one of two sessions of Nose-To-Tail Pork Butchery — Opportunities for raising, sourcing, and breaking sustainably grown meats.

Work side-by-side with Brandon Sheard of Farmstead Meatsmith. Whole-hog cutting demonstration for individuals looking to source locally grown pork and farmers wishing to start or improve their meat business.

Topics include: (1) portioning and optimizing whole carcass purchases, developing, cutting, curing, and food safety protocols for preserving large quantities of meat for your food business. (2) animal husbandry (sheep, goats and cattle will be addressed in addition to pigs), pasturing pigs for market, breed differentiation, common cuts, marketing your hog and ordering options, negotiating with a farmer, food safety protocols for raising and selling meats. (3) network with chefs and learn where to source locally raised meats in the Puget Sound region.

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Name: Class: Nose-To-Tail Pork Butchery, Afternoon Session
Start: 2017-02-15T12:30:00+00:00
End: 2017-02-15T15:00:00+00:00

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The 21 Acres Center for Local Food & Sustainable living is a global leader in sustainable & regenerative practices, serving as a living laboratory & learning center for conscious consumers who want to learn new, more sustainable ways of living.