Maine Organic Farmers and Gardeners Association
MOFGA Events

MOFGA Events

Throughout the year, MOFGA hosts hundreds of meetings, workshops, conferences, dinners and festive gatherings. Many take place at our Common Ground Education Center in Unity, Maine. And many more happen at farms, businesses and other venues throughout the state. Please review our event registration policies. For events offered by other organizations, see our Calendar page. Interested in giving a workshop for MOFGA? Please complete this form. If you are interested in receiving a scholarship for a MOFGA event click here.

Nose to Tail Pork Processing

October 5 to 7, 2019

Three days
8 a.m. to 4 p.m. Saturday
8:30 a.m. to 4 p.m. Sunday & Monday
MOFGA's Common Ground Education Center
Food provided

REGISTRATION
 

Sustainable agriculture doesn’t end at harvest. Efficient use of every crop component is an important part of sustainable production. This hands-on workshop will demonstrate how you can get the most and the best out of an organic, pasture-raised pig, from slaughter to sausage, using every part but the squeal.

The workshop will cover all the basic techniques of humane slaughter, carcass preparation, breakdown of the major components, and demonstrations of sanitary fresh and preservative processing using the entire animal.

The Nose to Tail Pork Processing Workshop will take place at MOFGA's Common Ground Education Center in Unity. All equipment for the workshop will be provided. Participants are encouraged to bring own knives if they would prefer working with those. Lunch will be provided each day and will include a variety of fresh pork cuts.

Camping is available on-site. Please email events@mofga.org if you would like more details and to notify MOFGA if you plan to camp.

Begins at 8 a.m. sharp on Saturday, October 5. Sunday and Monday: 8:30 a.m. to 4 p.m.

Registration fees:

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.

Questions?

Call MOFGA at 207-568-4142

This event typically sells out quickly. If that is the case, we will begin taking names on a wait list via a link on this page.

Interested in work exchange for this year's workshop? Call the MOFGA office for more details. Limited to 3 people.


Itinerary

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." Together with hands-on demonstrations, the workshop will include discussions of hog husbandry, a review of state regulations on meat slaughter and processing, the preparation of recipes for fresh and preserved meat, tastings of various finished products, and the history and tradition of putting up meat for the winter.

On Day One we will demonstrate humane slaughter, and the efficient preparation of the carcass for subsequent processing. Pigs will be processed in two ways; one will be scalded and scraped, the other skinned. 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 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.

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

 

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