with Mark & Jill Baker

Butchering & Charcuterie

Nose to Tail

October 21-23

East Blue Hill, Maine

Join Edible Island for an intensive weekend workshop on whole animal butchery and charcuterie. We will focus on Mangalitsa pigs this year and are excited to welcome Jill and Mark Baker, who bring extensive knowledge on this unique breed. 

Join Mark and Jill Baker as they bring their extensive knoweldge of Mangalitsa pigs to Maine farmers and chefs. Whether you are a seasoned butcher or a home cook just getting into cured meats, this will be a great hands-on learning experience. The workshop will span from the field to the plate, starting with a humane on-farm slaughter and ending with finished charcuterie. Participants will have hands on opportunities to cut pork, view different systems for raising pigs, and work to prepare a variety of charcuterie products.

Mark and Jill Baker operate Bakers Green Acres in Marion, Michigan. The family has been raising Mangalitsas since the pigs came to the United States in 2009 and are some of the foremost experts in this country on raising and utilizing this unique animal. Rob Cushman operates A Kinder Kill, a mobile animal processing service and will lead the slaughter and carcass prep portion of the workshop.

 

This event is limited to a small number of participants and the cost for the three days is $250.  Scholarships are available, thanks to support from the Blue Hill Peninsula Community Food Grant.

Please call Edible Island at 207-367-5888 for questions and scholarship information.

Workshop Details

The workshop will convene at noon on Friday at Windswept Farm in East Blue Hill. We will spend the afternoon covering on-farm slaughter, before breaking for the day and sharing dinner together. We will meet again in East Blue Hill on Saturday for a full day of animal breakdown and end the day with a butcher's supper. Sunday's sessions will take place in the farm's kitchens and we will wrap up in the early afternoon. Participants will receive details with a full schedule, syllabus, lodging recommendations, etc. upon registering. Housing and camping is available on site at an additional cost. Meat from the workshop pigs will be available to purchase and take home.