We have been working out the logistics for several months now, and we are excited to announce that our first-ever whole butchery workshop is on the calendar and that registration is currently open. Visit our registration form here.
We are co-hosting this workshop with butcher, Logan Okal, who has spent the past decade honing his craft at various butcheries including Rose’s Meat Market, and currently, Left Bank Butchery in Saxapahaw, NC. Logan is not only a great butcher but he’s also a thoughtful, patient teacher who has experience facilitating butchery workshops. He is passionate about teaching people how to utilize the whole animal for minimal waste and maximum deliciousness. He will guide us all the way from the kill to the primal cuts to the sausage.
The weekend include plenty of hands-on instruction with Logan, delicious meals with one another featuring our meat and other ingredients from neighboring farms, and also group reflection about the history, craft, even spirituality, of the human-hog relationship. Participants will leave the weekend with a freezer full of our delicious, heritage pork and a renewed appreciation for the tradition of humane and ecologically-raised pork.
Logan helping us butcher one of our hogs last fall.
When: April 27 and 28
The workshop will take place over the course of Saturday and Sunday. Structured times of the weekend will be between 8am-5pm each day. Participants who wish to camp on Friday night and/or Saturday night may do so for no additional charge. Please indicate on registration form. We are also happy to recommend good Air BnB’s in the area, some on neighboring farms here in Cedar Grove.
Saturday (Farm, Edens Meats)
– Light breakfast and coffee
– Introductions and orientation to weekend
– Farm tour and discussion of our husbandry practices
– Midday meal
– Orientation to humane slaughter practices
– Kill, scald, scrape and eviscerate one hog
– Light supper
Sunday (Piedmont Food and Agricultural Processing Center, Hillsborough)
– Light breakfast and coffee
– Orientation to knife safety and primal cuts
– Breaking down carcass into “primal breaks” (ribs, belly, shoulder, etc.)
– Mid-morning break and reflection
– Finish primal breaks
– Midday meal
– Orientation to the art and craft of charcuterie and sausage-making
– Practice sausage-making
– Mid-afternoon break and reflection
– Finish sausage-making
– Final reflection
– Meat distribution
Cost: The cost of the full weekend is $850/person. Each participant is allowed to bring one additional person for the cost of workshop and meals (no meat) which is $430. If you are coming as a pair, please expect to take turns using equipment and sharing 60 pounds of take-home meat.
The workshop includes:
– Hands-on instruction with an experienced, professional butcher who is providing all of the cutlery and other materials that are needed to work safely and effectively
– Farm tour, stories, and reflections on the history and larger significance of humane and ecological husbandry and whole-hog butchery
– 60 pounds of meat which will include a variety of cuts like pork chops, ribs, and sausage. All meat will be vacuum-sealed and ready for your freezer by the end of the workshop
– Five meals, including light breakfasts on Saturday and Sunday, a light supper on Saturday night, and two farm dinners at midday Saturday and Sunday
– Invitation to Chas’s birthday party the following weekend where we will be eating barbecue from the hog we kill on Saturday 🙂
I would like to participate, but I don’t want any meat. Can I still join?
Because we are in the business of selling meat, we have envisioned this workshop as a way for us to sell our meat in a way that is hands-on, educational, and community-oriented. Therefore, we have included a quarter share of meat into the workshop package. Our hope is that participants will take this meat home–meat that they have participated in butchering with their own hands– and enjoy it with friends and family.
Our plan is to butcher two hogs–enough for eight participants to each take home a quarter. If, for instance, one of the participants wanted more than a quarter share, such as a half or whole share, then it’s possible we may have more room for additional participants who do not want any meat at all. If you would like more than a quarter share, please indicate so on your registration form.
Is it legal and/or sanitary for us to butcher our own meat?
We have gone to great lengths to insure that this workshop is safe, sanitary, and within the parameters of what our state regulators and county health officials allow. For example, the hog that we slaughter on Saturday will not actually be the carcasses that we cut on Sunday–that would be considered an illegal slaughter, because meat that is being sold must be killed in USDA-inspected facility. (I, Chas, will be barbecuing the hog that we slaughter on Saturday for my birthday the following weekend).
On Sunday, we will be using carcasses from two of our hogs that have been killed in an USDA-inspected facility, and the workshop portion on Sunday will take place in a county certified kitchen, the Piedmont Food and Agricultural Processing Center in Hillsborough.
We will be wearing hair nets and aprons on Sunday, and Logan, our professional instructor, will take every measure to insure that the meat is safe and sanitary throughout the workshop.
What is your cancellation/refund policy? And is there a waiting list?
We will hold a spot for the first eight people to register (not including those who are participating as a pair). After this we will open a waiting list. Workshop is rain or shine. Only if absolutely necessary will we reschedule and try to find an agreeable date for all participants. Otherwise, deposits are non-refundable.
Full payment (minus the deposit) will be processed on Saturday morning.
More questions? Email us at firstname.lastname@example.org