Saturday, November 12th, 10am to 3pm, $125 includes a four hour workshop and a lunch of homemade breads, Salt Water Farm pickles, and a variety of pork products)
Ever wish you knew how to roll your own pancetta or make delicious sausage? This nose-to-tail pig butchery workshop demonstrates how to break down a carcass and create classic recipes. We start with a whole (dressed) 185 lb Tamworth/Large Black hog raised in Maine. The class covers the basics on equipment, knife skills and exactly where the different cuts of pork come from. Master butcher, Craig Linke demonstrates traditional butchery techniques such as seam butchery, which can be done without a band-saw. We share techniques and recipes with you such as fresh sausage, pancetta, jowel (guanciale), rillettes and coppa. We also include plenty of tips, like how best to prepare pork belly, how to avoid chewy meat and how to identify free-range, good quality pork. We end the class with a delicious meal of prepared charcuterie including; paté, rillettes, cooked sausages, guanciale and Craig's tasty Pennsylvania Dutch scrapple.
Craig Linke has worked in the livestock processing industry for over 25 years. He is working on a plan for a new, USDA inspected livestock processing facility in Maine. His dream is to build a business that provides humane, professional animal processing for farms and delivers affordable meats within the state of Maine.
Visit his website at http://www.mainestock.com.
To sign up for the workshop, please visit Salt Water Farm's website at www.saltwaterfarm.com and register on the class schedule page. |