Two Part Pig Slaughter & Butcher Course:

Where: Nov 4th - Late Bloomer Ranch (979 Old Alta Rd, Driggs, ID 83422)

    Nov 11th - Farmstead Cider (4125 S.HWY 89 Ste # 4 Jackson)

When: Nov 4th starting at 9:00am

Cost: $1000/ ½ pig + instruction

Course Overview: 

A huge part of eating local is knowing where your meat comes from and how it arrives on the plate. Connecting with the farmers, ranchers, and animals who do the hard work is an overlooked and underappreciated part of our local food ecosystem. Local meat often seems expensive, and much of that price goes to pay for the processor to carry out the slaughtering, butchering, and packaging. Thus we give you the Stock Your Freezer Series, a two day workshop for processing one's own meat. We at Farmstead are teaming up with local farmers and consumers to connect locals with regional products and share hands-on knowledge of meat processing. The opportunity and privilege of harvesting your own meat is harder than ever, and we are excited to share this place-based experience with you. For this class we are working with Late Bloomer Ranch and their pastured pigs that have been raised holistically and rotationally grazed. Corinne & Elliana will show us around the farm and tell us a little bit about what makes their pigs and their ranch so special.

Course includes: 

• Half Pig (80-110 lbs of meat depending on animal)

• Packaging Materials (butcher paper, tape, etc)

• Instructions (slaughter, dressing, hanging, butchering, grinding, and wrapping)

• Visceral connection to the food the nourishes us

• Variety of hard cider to taste on butchery day

Participant Equipment Requirements: 

2 sharp knives (ideally one short and one long), closed-toed shoes (waterproof boots are best), rain gear (for water and any detritus), Warm clothes that can get dirty, water for drinking, food for lunch, cooler for processed meat (for the butcher component).