workshop: on-farm beef and hog slaughter

Our local farm group, The Healing Land, is offering back-to-back weekend workshops in October/November! Join Luke Dougherty and Brian Burke on the Burke's homestead for a hands-on lesson in basic farm butchery, from slaughter to freezer. Not charcuterie, but homestead food processing, this is actually two workshops. Friday and Saturday, October 28-29, will include dispatch and processing of a whole hog, as well as the dispatch and quartering of a steer. Attendees have the option of returning for a second workshop one week later (November 5) which will feature the breakdown and wrap of the (now dry-cured) steer.

Luke has been butchering hogs since 2001, including several years of professional work; Brian's family has been on their homestead since 2019, and are fast adding to their homesteading skills, including great farm hospitality. The workshops include meals and social time for building ties with the homesteading community.