Join us for a three-day workshop that will bring you through the process of slaughtering and butchering a pig, so that you can do so confidently, humanely, and safely with pigs at home or on-farm.Â
On Day 1, participants will learn from Jason Tessier, of Tessiers Farm. Jason will offer an introduction to the process of pig butchery, including safety practices, equipment, and humane slaughter. He will then demonstrate slaughter of the pig, and work with participants on the initial steps of butchery to follow.
On days two and three, Frank Giglio, of Farm & Forage Kitchen, will lead participants through the process of butchery and processing meat into value-added goods such as sausage, with a focus on using the whole pig in creative and delicious ways. Participants will have opportunities to be as directly involved as they would like to be during this section of the workshop.
The pig for this workshop is sourced from Misty Brook Farm — a MOFGA certified organic farm just down the road in Albion, ME.
What’s included?
- Three days of workshop time, with necessary supplies provided for the duration of the class
- 2 meals per day, plus snacks and beverages
- Reference and reading materials on pig butchery and raising livestock
- A recipe packet developed by Frank Giglio
- On-site bunkhouse-style lodging or camping
- A share of the finished meat products to enjoy at home!
Registration info:
The class’s sliding scale registration is designed to keep the class as accessible as possible while also covering MOFGA’s costs. Recommended price for non-members is $400; recommended price for members is $350.
Questions? Email [email protected]
