Learn the old-time arts of butchering and preserving pork for home or restaurant use! This three day intensive class is offered October 8-10, 2021 with Mark Baker at The Weinrich Farm in Traverse City. Make a deposit today to hold your place. No prior experience necessary.
Charcuterie is the art and science of preserving meat. Pork is especially well suited for this purpose. This is your chance to learn how to process a heritage hog from pasture to pork chop and prosciutto.
At this hands-on offering on our working farm, you will have the opportunity to learn:
- How to feed and care for a hog for optimal charcuterie processing.
- How to slaughter a hog on-farm, including scalding and scraping.
- How to use seam butchery techniques to turn half a hog into usable pieces with minimal equipment.
- How to utilize many of the organ meats.
- How to make your own lard and sausages.
- How to cure your own bacon, hams, and other cuts.
Where else can you learn real farming skills on a working farm from people with many years of experience? Come join us to learn how your great grandparents did it. You will learn how to convert a hog from hoof to ham, on-site at our traditional, regenerative farm.
Make your deposit today! Total cost is $500 and includes:
- Direct experience learning to butcher, process and preserve (the class is limited to 12 participants and we will process two hogs).
- Lunch on Saturday and Sunday and dinner on Saturday with the Bakers and Weinrichs
- A sampling of hog cuts as we work and 10 lbs of meat to take home.
There is a $200 non-refundable deposit to secure your position in the class, payable on our website at www.anavery.com/events. The balance is due one week before the class. The course will run 1pm-6pm on Friday, October 8, 9am-6pm on Saturday, October 9, and 9am-1pm on Sunday, October 10.
Please e-mail (email@example.com) or call (231-631-5892) if you have questions.
Mark Baker started his Anyone Can Farm dream when he was a boy and rode to a farm with his mother to pick up vegetables. When he and Jill married nearly 25 years ago, they started Baker’s Green Acres with a backyard garden that quickly grew to include hens, goats, cows, and pigs and has now expanded to a full pasture-based chicken, pork, dairy, and beef operation. He has been raising pigs and butchering them since before he retired from the U.S. Air Force 15 years ago. With his wife, Jill, they have been teaching people how to butcher their own pigs for almost 10 years, with many successful graduates. They are happy to share their knowledge of regenerative farming, healthy lifestyle, and hog butchering with homesteaders and farmers to help America eat well again.