Hog Harvest 1
Last weekend was our first Hog Harvest class.
Day one saw everyone busy taking the pigs from the field to the cooler.
We saved the internal organs, including the heart, kidneys, liver, spleen, and brain. Here Mark is showing how to separate the caul fat from the spleen.
Day two was cutting the halves of the pig into pieces.
Day three is the yummy step: starting the curing process and making sausage.
This is a hands-on class, and everyone got their hands into every step. Along the way we ate great food and stayed up way too late discussing the world. Students remarked that it helped to see how the pigs were raised, and to see them as part of the bigger picture of the whole farm. They left ready to tackle raising and/or processing a pig or two. That’s what it’s all about!
Remember: Anyone Can Farm (and that includes you).