Saturday, November 12th, 10am start time.
Ever wish you knew how to roll your own pancetta or make delicious sausage? This nose-to-tail pig butchery workshop will demonstrate how to break down a carcass and create classic recipes.
We will start with a whole (dressed) 185 lb Tamworth/Large Black hog raised in Maine. The class will cover the basics on equipment, knife skills and exactly where the different cuts of pork come from. Master butcher, Craig Linke will demonstrate traditional butchery techniques such as seam butchery, which can be done without a band-saw. We will share techniques and recipes with you such as fresh sausage, pancetta, jowl (guanciale), rillettes and coppa. We will also include plenty of tips, like how best to prepare pork belly, how to avoid chewy meat and how to identify free-range, good quality pork. We will end the class with a delicious meal of prepared charcuterie including; pate, rillettes, cooked sausages, guanciale and Craig's tasty Pennsylvania Dutch scrapple. This class is $125. Call Salt Water Farm to register at (207) 230-0966.
Craig Linke has worked in the livestock processing industry for over 25 years. He has a business plan in place for a new, USDA inspected livestock processing facility in Maine. His dream is to build a business that provides humane, professional animal processing for farms and delivers affordable meats for the state of Maine.
Visit his website at http://www.mainestock.com.
This past Thursday MaineStock attended the Slow Money Maine annual gathering in Belfast.
Read more...Saturday, November 12th, 10am start time.
Ever wish you knew how to roll your own pancetta or make delicious sausage? This nose-to-tail pig butchery workshop will demonstrate how to break down a carcass and create classic recipes.
Read more...Following is an exerpt from the press conference held Monday, October 24th at Jordan Farm in Cape Elizabeth. Over 100 supporters of local foods attended this event including Russell Libby of MOFGA, Warren Knight of Smiling Hill farm with the key note address given by Congresswoman Chellie Pingree. Mainestock was interviewd following Pingree's speach. Reporter Josie Huang from Maine Public Broadcasting was there recording the event.
Read more...As the demand for Vermont's high quality meats has grown, it has placed additional pressure on meat production and processing infrastructure. Balancing changes in seasonal demand, adding value to improve the bottom line, understanding and communicating butchering options to different audiences, managing forage for consistent products, and scaling up production to serve wholesale markets are all areas for producers and processors to work on together.
Read more...What is a sustainable food (red meat) system?
We hope the following article helps our readers to ask the important questions detailed below when deciding on where and from whom to make their food purchases. Help us set the standards for what the word “Sustainable” can and should mean. We are all part of building a sustainable food system and when we all work together healthy, affordable, fair food will become a reality for all Maine people.
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