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If bodies subsist on soul food, what do souls eat?
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Soul's Food


Jane Grigson wrote, "Anyone who likes to eat, can soon learn to cook well."  I could say the same of meatsmithery on every level, from slaughtering a pig to braising a ham hock: anyone who likes to eat, can soon learn to butcher well.

As culinary arts, killing, cutting and curing animal flesh are infinitely subtle and promise unlimited proficiency.  But they are also simple because they build upon nature, so, being part of nature, everyone can intuit how they should be done.

The fact is, with no prior experience you could work your way through a side of pork on your dining room table successfully.  The challenge is not the lack of skill so much as doubting the proof when you eat it for dinner.

This is why the goal of every Meatsmith class goes beyond the mere transfer of information.  It is the cultivation of potential that everyone brings to the table, namely the potential to be deeply gratified, body and soul, in our eating.

If you find dinner meaningful in this way, you are equipped with the "why" of butchery and that is qualification enough.  For the "how," it is my pleasure to offer the following courses.
 
 

Winter Pork Shares

The Winter Pork Shares are for sale.  These are Gloucestershire Old Spot pigs raised up the road from me by Burton Hill Farm, a pastured goat dairy and creamery. Raised on forage, organic and locally grown barley and peas and supplemented with whey, these pigs are more than flavorful.  They are an expression of a regenerative economy as well.  So it is my real pleasure to slaughter, butcher and cure them myself with due reverence for Vashon provenance.
 
To reserve a share and for more info, click here.

Fall '18 Family Pig

Our class curriculum will be two pigs raised here, just outside the Meatsmith shop.  Leaving no step merely glossed, we kill, scald, scrape, eviscerate, cut, cook and cure two whole pigs.  This is a hands-on class limited to eight to keep the participation undiluted. The historical success of this three day class has allowed me to dedicate the pigs to be harvested exclusively to your education.  I can therefore add more flexibility and diversity to the poetry by which we transform pig into pork.

To sign up and for more info, click here.

 

Podcast Up; 10k+ downloads!

Lauren and I sat down to a long discussion of curing and got as far as bacon.  You can listen to the podcast on our website, complete with links and show notes.  You can also find it on YouTube here, or iTunes under 'A Meatsmith Harvest' where we relish your ratings and reviews.
 

Cooking Pig

In October of this year, I will be in Minnesota for a full day of porcine preparation.  Starting with a whole pig, expertly raised and slaughtered by a Meatsmith Member, we will cover a no-trim break down culminating in the curing and cooking of every part. The culinary ends guide the means.

For more information click here.
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