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.)
Guided by our livestock manager, participants will gain key skills, ranging from scalding and eviscerating to portioning a hog into primal and individual cuts. This session offers insight into regenerative pork production and is ideal for homesteaders, hunters, husbandmen, or anyone interested and eager to comprehend these techniques.
Hog Harvesting Workshop (Part 1) on Saturday, February 3 from 8:00 – 12:00 pm
Join us for a hands-on half-day workshop focused on pork production’s most significant aspect, hog harvesting. Get a hands-on experience with the intricacies of harvesting, scalding, scrapping, eviscerating, and halving a hog (actual butchery will be performed on Sunday Feb 4th).
A light refreshment and coffee will be provided during this workshop. Participants will also have the opportunity to purchase our pork that was processed prior to the workshop.
For the full experience, arrive early at 7:15 am to observe the dispatch of the hog.
Hog Butchery Workshop (Part 2) on Sunday, February 4 from 1:30 – 5:00 pm
Join on Sunday for part 2 of our hands-on workshop on hog butchery. Our livestock manager, and veteran homesteader, will lead you through the process of breaking down a whole hog into primal and individual cuts.
Make room in the freezer! We will be sharing the butchered pork from this workshop with participants, so make sure you bring a cooler (and ice packs if traveling far). If you have a preferred knife or other butchery tools bring them too but we will have everything needed for success.
A light refreshment will be provided during this workshop.
Stay with us!
Complete your experience by booking a cabin on Saturday night.