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Nose to Tail Pork Processing


  • MOFGA 294 Crosby Brook Road Unity, ME, 04988 United States (map)

The workshop will be guided by chef Fergus Henderson's notion that "it would be disingenuous to the animal not to make the most of the whole beast; there is a set of delights, textural and flavorsome, which lie beyond the fillet." The weekend's activities will center on hands-on demonstrations of butchering and preparing the meat from a whole pig, along with discussions of hog husbandry and a review of state regulations on meat slaughter and processing. You'll learn to prepare recipes for fresh and preserved meat, taste various finished products, and delve into the history and tradition of putting up meat for the winter.

This is a 3 day workshop.

Day One: We will demonstrate humane slaughter along with the efficient preparation of the carcass for subsequent processing. Participants will have the opportunity to safely participate in the harvest and processing. After creating a clean carcass ready to be broken down into primal cuts, there will be a traditional butcher's picnic, serving several primal parts of the butchered pig to give thanks to the workers and the animal itself. Following lunch we will cover a history of the animal, discuss hog husbandry and feeding.

Day Two: We will begin by taking the cooled carcass and breaking it further into the major cuts: shoulder, loin, bacon, and hams. Each cut will be considered for its properties, and we will demonstrate storage and preparation of all cuts, including methods of salting and smoking the meats.

Day Three: We will further process cuts into fresh and preserved finished products, including sausage (fresh and cured), ham, bacon, pates, and lard. Various cures (wet and dry) will be discussed and demonstrated.

Cost for all three days: $350 for non-members; $300 for members (per person)

Journeypersons: FREE

Fees cover materials, take-home documentation, a light breakfast and a delicious lunch each day.

Camping is available onsite.

Registration link and more details: http://www.mofga.org/MOFGA-Events/nose-to-tail-pork-processing-1

For more information: https://www.facebook.com/events/957463491252584/

Earlier Event: October 4
Maine Farm to School Conference
Later Event: October 10
MFC Steering Committee Meeting