We would like to invite all of you (and any of your friends) to our pork processing party! We are planning on Saturday, November 13th and Sunday, November 14th. The most important factor for the processing is a chilly day, however, so if the temperature is going to be above about 40 degrees we may have to reschedule (this is a meat safety thing). Assuming seasonably cold days, we plan to send the pigs on to their next lives on Saturday morning and have them halved, hanging, and ready to butcher starting bright and early Sunday morning. We have three pigs each weighing about 250 pounds, so we have an ambitious day planned for Sunday. Activities will include: butchering (and learning about pork cuts), wrapping/labeling, grinding, sausage making, bacon smoking, rib barbecuing, prosciutto brining, and of course, beer drinking. You are all welcome to come at any point over the weekend (and stay over!) but extra hands will be most appreciated Sunday morning/afternoon. I’m sure there will be more pork to process on Monday as well! We may be a little short on sharp knives and/or cutting boards so bring your own if you have them.
We will decide for sure about the weather by next Wednesday (Nov. 10) and will reschedule for the following weekend (Nov. 20/21) if we have to. There will also be an invitation posted on our website/facebook page. Call or email with any questions, we hope to see everyone next week!
Maeve & Lucas
PS. There will be a new pregnant goat to meet!