Whole Hog Workshop at Cricket Creek Farm, a set on Flickr.
Here are some great photos from our Whole Hog Workshop at Cricket Creek Farm
The Whole Hog Workshop is going to be an exciting day of pork-filled joy. Throughout the day you will be working with Berkshire Food Guild’s butcher, Jake Levin; charcutier, Jazu Stine; and chef, Jamie Paxton, as well as Climbing Tree Farm farmers, Schuyler and Colby Gail.
The day will begin with introductions and a light breakfast of Cricket Creek Farm cheeses, Berkshire Food Guild breakfast pastries and Barrington Coffee, set outdoors in a field overlooking the farm. Once nourished, we will dive into a morning of whole-hog butchery.
Our pig for the day comes from Climbing Tree Farm, which feeds their pigs with whey from Cricket Creek Farm’s cheese-making facility. As we break down the hog we will discuss the various cuts, their characteristics, and the best approaches for cooking and curing each one. We will also talk about various butchery techniques and styles, as well as the different factors that affect the pork.
After a full morning of nose-to-tail butchery, we will sit down together for one of our favorite summer lunches: classic Carolina pulled pork. After lunch, Suzy Konecky, farm manager at Cricket Creek, will lead us on a farm tour and discussion of pastured pig management, sustainable farming methods, and the role of whey and dairy in their farm’s systems.
During the second half of the day we will focus on charcuterie, taking the cuts we fabricated that morning and putting them under cure. Together we will make sausage, headcheese, bacon, prosciutto and more of your favorite porky treats. We will go over the various curing techniques including dry curing, wet curing, smoking, sausage-making, and terrines, so you’re prepared to tackle any bit of pork that comes your way. The afternoon will end with a charcuterie tasting, sampling a variety of Berkshire Food Guild’s house-made charcuterie.
Finally, the evening will commence with everyone settling down around a table to feast and drink local craft beers. Dinner, starring a porchetta that we will have prepared earlier that day, will be cooked in an outdoor wood-fired oven. And for your final dose of pork for the day: homemade doughnuts, fried in lard.
Everyone will leave with a goody bag including educational materials, recipes, and product samples to take home and ruminate on.
Heirloom Tomato Salad
Grilled Fennel, Eggplant and Radicchio
Charred Fingerling Potatoes
Arugula with Grilled Peaches and Cricket Creek Farm Cheese
Berkshire Mountain Bakery Ciabatta
Seasonal Fruit with Hawthorne Valley Farm whipped Quark
Big Elm Beer & Violette Imports Biodynamic Wines
The Whole Hog Workshop will be held on Saturday, August 24th, 2013 at Cricket Creek Farm, Williamstown, MA. The Workshop will begin at 10:30 am.
10% of net proceeds will go to Berkshire Grown, a non-profit that supports local farms and local food economy.
Farmer discounts are available; please contact us for details.
For any additional information please contact us at email@example.com
Berkshire Food Guild Midsummer Feast 2013, a set on Flickr.
Here is the photo album of our Midsummer Feast at Mill River Farm!
We want to thank you for joining us at Berkshire Food Guild’s premiere event- a Midsummer Feast at Mill River Farm. It means so much to all of us to have had you there. We had a blast and hope you did too!
As we prepare for our upcoming Scandinavian-inspired Midsummer Feast at Mill River Farm, we wanted to share a sneak peak of the menu with you:
Tickets available now! http://eepurl.com/AIgaf