Whole Hog Breakdown and Curing Workshop
The Whole Hog Workshop will be a full day event with the Berkshire Food Guild's butcher, Jake Levin, charcutier, Jazu Stine, and chef, Jamie Paxton. The day will begin with a tour of our host farm, Cricket Creek Farm, and a discussion of pasture-based farming and sustainable animal husbandry. The morning will be spent learning how to breakdown a pig sourced from Climbing Tree Farm, which feeds its pigs whey from Cricket Creek Farm's cheese-making facility. The hands-on butchery workshop will include information on where the various cuts come from, their characteristics, and the best approaches for cooking and curing each cut. After a pork-filled lunch, the workshop will focus on curing lessons and demonstrations. The participants will take the pig they broke down in the morning and put each cut under cure to create popular cured products, including bacon, sausage, proscuitto, coppa and more. We will go over the various curing techniques including dry curing, smoking, and making sausages, salamis, and terrines. After a charcuterie tasting, the workshop will conclude with everyone settling down around a table overlooking the farm to feast on a pork-centric meal and absorb the day’s learning over some local craft beers. At the end of the night everyone will leave with goody bag including educational materials and product samples to take home.
Dinner Menu to include:
Heirloom Tomato Salad
Grilled Fennel, Eggplant and Radicchio
Charred Fingerling Potatoes
Arugula with Summer Peaches and Cricket Creek Farm Cheese
Berkshire Mountain Bakery Ciabatta
Seasonal Fruit with Hawthorne Valley Farm whipped Quark
Big Elm Beer & Violette Imports Biodynamic Wines
Saturday, August 24, 2013
10:30am - 8:00pm
$350 per person (10% of proceeds go to Berkshire Grown)
Ticket includes farm tour, full day of demos and educational materials to take home, lunch, dinner, beverages, beer and wine.
When & Where
Berkshire Food Guild
The Berkshire Food Guild is a community of local food crafters who come together to learn, share, create, and connect through our respective crafts. We host casual gatherings, lead workshops and share educational materials, working to spread knowledge and foster connections in support of a vibrant regional food system.