Where experiences bloom.
Here at Juneberry Ridge, we have an event for everyone: sporty or artsy, hands-dirty or head-in-the-clouds. Come be a stargazer, or a foodie. Take up a challenge, or a new craft. It’s a whole world of experiences, only made better by our irrepressible southern hospitality. (After all, we want you to fall in love with the farm too.)
Hog Butchery Workshop 7.8
Join author and butcher Meredith Leigh for a workshop about hog butchery, sausage making, and meat curing.
In this full-day workshop, you will learn whole animal butchery, key information about muscle science and what makes some cuts of regenerative raised meat more tender or more flavorful, cooking tips for using lesser-known but highly nutritious cuts, and how to add value and boost flavor through meat curing. We will not only butcher a half hog during the event, but we will also make fresh sausage and learn to cure hams and bacon using both traditional and modern techniques.
As we go we will discuss the importance of keeping these skills alive, supporting family farm businesses that are stewarding our rural lands, and preserving tradition and cooperation for community well-being. Lunch and tastings provided, with meat to take home.
Learn more about Meredith Leigh by visiting her website and downloading her free eBook, Ethical Meat: The Basics here.