November 18, 2011

Come and learn how to utilize a whole pig, “Snout to Tail!”
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Hosted by Farmer Nate Brimmer, this workshop will include:

* Breaking down a whole pig into primal cuts

* Processing primal cuts into various retail cuts of pork using only hand tools

* How-to on using some less-common parts of the pig (head, skin, lungs, spleen, etc.)

* Basic intro to making bacon, hams, & salami via brining, dry-curing, fermenting and drying

* Opinionated commentary about:

* Happy Animals

* Food Sovereignty & Security

* Rare & Unusual Gastronomic Delights

* Rural Economies

* Marauding Geese

* Etc.

December 4th, 5-7pm $35.  Limit 10 participants!

To reserve your slot contact Meara Smith @ 207 899 3529 or
meara@localsproutscooperative.com

Look for future workshops covering the creation of cured pork products in more detail!

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Nate Brimmer raises 100% organic fed & pasture raised pork, chicken, eggs and goose at the Giant’s Belly Farm/JED Collective, in Greene Maine.

Goose, Pork and Eggs are currently available for purchase.  Your support is appreciated!

For more information about our products and farm practices, or to place an order, please call 207.415.4458 or email meat@riseup.net

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