3/4/17 Sat 10:00am-2:00pm, $40-80 sliding scale + $55 meatshare
Join the Institute of Urban Homesteading’s collective-meat-buying “meatshare” party! Have you ever thought about going in on a sustainably raised, local pig with friends but didn’t know where to start? This class offers the opportunity share in the bounty of locally-sourced, pasture-raised pig from a small ranch with other students. We’ll buy a whole pig together and break it down, hands on, step by step, and then divide it up for you to take home! You’ll get a handle on the whole process start to finish. We’ll introduce you to a few local ranches that sell whole animals and teach you about hanging weight, pricing, interfacing with the butcher, different cuts and how to break down the pig yourself if you desire. Along the way, we will talk about different pork farming methods and brainstorm different projects you can do with pork cuts. The icing on the cake? You’ll go home with ten pounds of assorted cuts ranging from premium, such as pork roasts, pork belly, and pork chops, to equally delicious, affordable cuts such as ribs, shoulder, butt and pork fat.
Date: Saturday, March 4, 2017
Time: 10:00 am – 2:00 pm
Cost: $40 – 80 sliding scale, plus $55 for 10 lbs. of exceptional pork
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