Pig Butchering Seminar with Craig LinkeEver 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.
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.