Farmstead Meatsmith

The most common mistake is aiming too low. At our hands-on Family Pig I class, we go through the how and the why of each aspect of the harvest. A full how-to and why-to of pork processing, this class is offered once, maybe twice a year. Limited spaces available, sign up today at FarmsteadMeatsmith.com.

Getting the scald right makes pig hair removal much easier. In our hands-on Family Pig I class, we go through the how and the why of each aspect of the harvest. A full how-to and why-to of pork processing, this class is offered once, maybe twice a year. Limited spaces available, sign up today at FarmsteadMeatsmith.com.

Getting the pig clear of the barrel in preparation to scald and scrape to remove the hair. Why don’t we just skin the pig? To increase yield, keep the skin on the meat, and utilize all that delicious pork fat.

In our hands-on Family Pig I class, we go through the how and the why of each aspect of the harvest. A full how-to and why-to of pork processing, this class is offered once, maybe twice a year. Limited spaces available, sign up today at FarmsteadMeatsmith.com.