Hands-on Hog Slaughter on the Homestead Workshop

At this hands-on workshop, Jake Levin will lead us in the slaughter of a four month old pig, bleed it, scald it in a cast iron bathtub, eviscerate it, and eventually cut it into standard pork cuts. Participants will also tour the Many Hands Organic Farm certified organic pig operation. Based in Western Massachusetts, Levin is founder of The Roving Butcher, whose mission is to assist and educate farmers, chefs, interested individuals, and market places in sourcing, processing, and utilizing locally-raised, pastured whole animals. Andrew Kelly, a farmer and butcher, and Jason Cucchiara, an employee of Many Hands Organic Farm and future homestead pork farmer entrepreneur, will assist Jake.

::

There will be a potluck lunch at noon, please bring something to share.

::

Pre-registration is required. For more information and to register, visit www.nofamass.org/events/hands-hog-slaughter-homestead or contact Jamie Lombardo, Education Events Coordinator, at Jamie@nofamass.org or 860-966-6368.