2010 Conference, Pork

Pork Workshop Schedule

9:00 – 10:00 Introductions and Sustainable Pork Production – A Discussion…Brooks Miller and others
Brooks will lead a discussion of farmers and animal science professionals including Nate Thomas of Breakaway Farm, and Will Winter, DVM.  Discussion will introduce the audience to rearing pigs at home or systems used on the farm.  Discussion will conclude with detailed descriptions for on-farm slaughter, scalding, and hanging.

10:00 – 12:00 Breaking down a Whole Pig……Nate Thomas, Breakaway Farm
Nate and an assistant will discuss the tools needed for cutting up a whole pig, demonstrate techniques used in breaking a side down into cuts for both cooking and for charcuterie.  Discussion of food safety and sanitation on the farm.

12:00 – 1:00 Lunch

1:00 – 3:00 Introduction to Charcuterie….Brooks Miller, North Mountain Pastures
Brooks will demonstrate how to take whole cuts from the pig to produce safe, natural, nitrite-free cured meats.  Traditional bacon, modern sweet bacon, air-dried ham, and other whole muscle cures will be covered.  With Nate’s help, Brooks will demonstrate fresh sausage-making, and recipe formulation.

3:00 – 4:00 Advanced Charcuterie….Brooks and Nate
Fermented, air-dried sausages such as salami will be covered in detail.  Demonstrations on production methods, record-keeping, equipment and considerations for the home butcher, and food safety will be covered.

Tim Boyd was born and raised in Ohio, graduated from Case Western Reserve University with a degree in computer engineering, and worked in the defense industry in Northern Virginia for over 20 years. During that time, a slight case of arthritis led him to discover that nutrition makes a difference and nutrition became a serious hobby. After a pleasant and satisfying run in the electronics field, he decided he wanted to do something more important. He is now arthritis free and enjoying his dream job working for the Weston A. Price Foundation.

Leave a reply

© 2015 The Weston A. Price Foundation for Wise Traditions in Food, Farming, and the Healing Arts.