Backyard Butchery Workshop

SKU 9040

Regular price $790.00
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Farmstead Meatsmith is coming to White Oak Pastures!
October 7th and 8th
10am - 4pm both days

*This event is hosted by White Oak Pastures, but the content will be provided by Farmstead Meatsmith. If you are interested in education pertaining to processing plant slaughter, please check out our September event:"Get to Know Your Processor" with Brian Sapp, of White Oak Pastures by following this link here

Participate in a complete pig harvest-by-hand, from slaughter-to-plate
(2) lunch meals will be provided by White Oak Pastures
Two afternoon meal experiences will be provided by Brandon Sheard:  Our education is full-scale, covering: facilities & equipment acquisition; natural (no-nitrite) meat preservation; traditional cookery; knife-in-hand training all day; photography and film-taking are expected and encouraged all day.
  
Learn
Two full days of hand-butchering instruction on a domestic scale with a zero-waste harvest. 
Day One will involve the slaughter process. Day Two includes the break-down of the pig, with traditional butchery and curing methods.

Engage
Watch and participate with hands-on activity as Brandon Sheard of Farmstead Meatsmith demonstrates - step-by-step - the start-to-finish methods needed, 
utilizing techniques of utmost respect and reverence for the animal and the process.

Experience
The course is all-immersive, and each day includes a unique meal experience prepared directly on-site, with accompanying sides provided by
 White Oak Pastures. This first-hand learning will be a one-of-a-kind educational opportunity available through this special first-time collaboration.