jue 26 de may|
Via Organica Farm
Whole Animal Butchery & Nose to tail Meat Curing with Meredith Leigh $USD
Join award winning author and butcher Meredith Leigh for an on farm workshop exploring meat processing. You will learn sausage making and whole muscle charcuterie, and how to adapt these techniques into artisan quality dried sausages as well as other preparations. Note. Price is in US Dollars
Time & Location
26 may 2022, 09:30 – 18:30
Via Organica Farm, Rancho Vía Orgánica Valle de Jalpa, 37701 El Membrillo, Gto., Mexico
About the event
We will butcher a half hog, learning seam butchery for best use of the entire carcass.
-Discuss muscle science
-The impact of feed and production practices on meat and fat quality, and
-The importance of mindful slaughter.
How to process the animal to match market or customer demand will also be discussed, and applications for beef, lamb or goat, wild game or other species can be addressed.
In the afternoon portion of the workshop we will dive into whole animal preservation, discussing the deep traditions from around the world used to add flavor, improve texture, and boost the value of meat products.
You will learn sausage making and whole muscle charcuterie, and how to adapt these techniques into artisan quality dried sausages as well as other preparations.
On Farm all day workshop USD
One day workshop Includes ingredients, materials and a light lunchUSD 200.00+USD 5.00 service feeSold Out
This event is sold out