Dan boning meat for sausage.


Mike grinding pork for sausage.

Mike grinding pork for sausage and lard for rendering.

This past weekend we had a group of folks from Indiana who ordered pork and sent two families to pick it up.  The benefit to the Ritzmans and Baughmans was some OJT (on -job-training).  They got to help us to kill, scald, and scrape one hog, and pitched in to cut and package the 4 hogs they took back with them.

As we looked at the different cuts, we talked about various ways to prepare and preserve the parts of a pig–especially the not-so-commonly used ones, like the head, trotters, and brains.  Actually, we enjoyed the brains scrambled into an omelet for breakfast.  They end up being about the same consistency as the eggs and can pass unnoticed.

This is the thing we do that led to Anyone Can Farm.  These folks did not get the benefit of a full-blown class.  This was a utilitarian, get the job done session.  Learning happens when hands are put to work, and that’s what Anyone Can Farm is all about.  Plus, we solved the world’s problems, ate good food, and parted hoping to do it again next year.

We have two opportunities coming up for you to join us for a weekend and learn the whole process, from in the pig pasture to putting meat on salt to cure: October 25-27, and November 1-3.

We will be processing pigs through the fall and into December.  If you’d like to purchase a half or whole hog and help butcher your pig, let us know!  OJT is a great way to learn.





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