January 10, 2013

We still have a few slots open for the January Hog Butchering and Dry Curing workshop, on the weekend of the 19th & 20th of this month.  $300 gets you in the door, and sends you home with a nice cut of curing meat

to air dry and impress your friends with.

One of the participants from last month’s workshop had the following to say about their experience, “The Hog Butchery & Dry Curing workshop was fantastic-the presenters had prepared for it diligently and thoughtfully. I was thoroughly impressed, learned a great deal, and met

some intriguing people.”

I’m pretty sure everyone had a damn good time too.  The food was bangin’, everyone got to get their hands dirty, and mondo

porkaliciousness was achieved!

This month we’ve got some updated recipes to keep it fresh, we’ve tweaked the schedule for Sunday afternoon to improve the flow, and we’ve hooked up a fantastically better space to hold the class in!  Of course this month you also get to take home the pork that we cure, and so we’ll be a little more focused on making sure you all know how to create the

conditions you need to dry that meat once you get it home.

While you can expect us to be back with other workshops in the coming months, we’re probably going to give this one a rest for a while, so if

you want in, this is your chance!

Shoot me a line if you wanna attend, or drop a check ASAP to: Giant’s
Belly Farm, 217 South Mountain Rd., Greene ME 04236.

Hollar at me if you have questions, eh?

Nate ‘Iggy’ Brimmer Giant’s Belly Farm Greene, ME 04236

207.415.4458

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