Membership

Come in.

We invite you to unlock the peasant art of harvest.

Remember this?

and this?

Well, now we have this

and this.

Dear Reader:

There is no book in print less than a century old that treats pork, ruminant or poultry husbandry, slaughter and preservation in one volume.  These have become divided fields, resulting in a disjointed narrative.

Even with this fragmentation and our increasing estrangement from our sustenance, people still believe that once meat growing was a simple delight of human scale.  It has been my joy, passion and full employment for 8 years to dress this hope in knowledge and capability through my classes and online education.  The purpose of Farmstead Meatsmith is to unlock the peasant art of porcine abundance from field to plate.

For the past decade, I have been the farmer, slaughterman, butcher, charcutier and cook simultaneously.  I have learned that though these are separate disciplines, each worth a lifetime of pursuit, they all fit in the peasant kitchen.  This is not because peasants are primitive, limited to the artless struggle to fill the stomach.  To this day, the best ham in the world is made using peasant methods.  No, the home-cook could raise, slaughter, butcher, cure and cook the family pig because the peasant kitchen is magnanimous.  The cures that hold winter’s famine at bay also taste very well.  Thrift and extravagance kiss in the peasant kitchen.

To share the fruit of this kind of kitchen, I want to offer a community to you.  This community will include resources for an earnest and winsome approach to domestic livestock raising, harvesting and eating…the only one of its kind in the country.

If the thoughts and mission stated here on our website interest you, I invite you to consider all the tools and inspirations we can bring your home table.  As you work to grow your domestic altar around Harvest we look forward to hearing of all the fruits that come your way through the little yet hopeful message of  your servant,

Brandon Sheard

As a Meatsmith Member, you’ll gain full access to the Farmstead Meatsmith website and community.

Registration is Open!

We’ve opened one week early to accommodate Holiday Shopping…  Make this your priority for family and friends.

(For instructions in gifting membership to others see bottom of page.)

$9.99/month

OR

Now Available: Yearly Membership.  Pay once for a whole year in advance and receive one month free for

$109.89/year

Renews/bills automatically

No contracts, cancel anytime

Here’s what’s included:


Resource Library

  • All 10 The Butcher’s Salt e-chapters
  • To Kill a Pig Nicely slaughter film

Exclusive Articles

Written by Brandon, Harvest Journal entries will supply not a little inspiration, philosophy and know-how on the multi-dimensional topics of slaughter, butchery, cookery, charcuterie, wrappery, cutlery, roastery, etc.

Exclusive Videos

Here we introduce our Harvest Journal Films: Demonstrative sessions with Brandon on a wide variety of topics.  We film in both our butcher shop & on the fields of local small Vashon Island farms.

Meatsmith Community

  • Access to our Meatsmith Community Forum where you can post questions and dialogue with budding meatsmiths around the world; overseen by Brandon.
  • Access to our private Facebook Group
  • Monthly YouTube Live chats with Brandon

“What I appreciate about The Butcher’s Salt is its unadulterated, and unadorned–even brazen–commitment to simplicity and starting.  Many people won’t attempt something until all the questions are answered.  As a result, they never start.  But Brandon Sheard distills everything to its most elegant simplicity then says “go for it.”  What a breath of fresh air in a tepid, timid, paranoid world.  You don’t have to know everything to start something.” -Joel Salatin, Polyface Farms

Resource Library

  • All 10 of our The Butcher’s Salt e-chapters, released monthly
  • Digital copy of our To Kill a Pig Nicely slaughter film

Praise for The Butcher’s Salt:

“The Sheard family and their crew possess an acutely rare gift: perspective. Their business cares for animals through the entire cycle of life, death, and the culinary afterlife. In our super specialized food system, very few people have this hands-on knowledge to share. Enjoy their heartfelt and hard-won experience in these useful guides.”Marissa La Brecque (Guiggiana), Primal Cuts: Cooking with America’s Best Butchers


Exclusive Articles

Harvest Journal Articles on varying topics of slaughter, butchery, cookery, charcuterie, wrappery, cutlery, roastery, etc.  We’ll release one per month.

Excerpt from 1st Journal:

“And it came out when I was talking with Andrew about scalding and scraping.  There are a million reasons to de-hair, rather than to skin a pig: crackling on roasts, rinds on whole muscle cures, even bacteria for salami, to name a few.  But what impressed Andrew as the black scurf slipped off to reveal the perfectly hairless and white skin beneath, was how effortless it seemed.  It looked as if it was meant to come off that way.

I scald a pig because it is irresistibly scaldable.”


  • stock making
  • various charcuterie products
  • knife sharpening
  • plastering prosciutto
  • brining
  • cold smoking
  • chopping chops

Exclusive Films

Demonstrative sessions with Brandon in our butcher shop or on the field.  We’ll release one or two per month.  This first season includes topics on:

  • sausage mixing, stuffing and linking
  • rabbit offal cooking
  • open-fire cookery
  • pig killing and scalding
  • chicken processing
  • dry curing principles and philosophy
  • fencing pigs
  • cure care and more…

Meatsmith Community

This is the heart of our membership:  intimate dialogue-with Brandon and other meatsmiths-in 3 manifestations.

  • Access to our Meatsmith Community Forum where you can post questions and interact with members across the world.  Brandon will be overseeing the content here but we want to facilitate dialogue amongst students first and foremost.
  • Access to our private Facebook Group; post pictures, films and be part of the lively conversation.
  • Monthly YouTube Live chats where you can ask Brandon anything. Past chats are archived for your viewing in the Resource Library.
“Brandon speaks from the heart of a poet, explaining at every step how to maximize utility and flavor while honoring the animal’s life with the utmost respect. His ability to connect a diversified audience with a part of food production that gets far too little attention is unparalleled….We cannot recommend learning with Brandon highly enough; he is a true gem!”
– Chris Kerson, Savory Institute Director of Events and Public Outreach

Meet your homesteading and culinary goals with us. We want to partner with you as you grow your home around the harvest.

You won’t find this price in any other educational membership that includes so much.

Take advantage of registration being open, now thru Dec. 26th.  We only open registration once a season.


Not sure you want in?  Watch here for an insider’s view to our membership:

New Tour @ 6 months! See all the great content now inside membership…

Here are two more reasons why you should become a Meatsmith in training:

*NOTE: If you are currently a member and want to switch to annual renewal (instead of monthly) please go inside the forums to the topic “Yearly Subscription Option” to find our easy instructions to switch over. **Extra Note; this is an option only during registration periods.

***Holiday Ordering NOTE: To order as a gift, please fill out the billing info for the recipient (name, address, phone and email address). We’ll get your (the giver) billing info through Paypal. Also, in the order notes, fill us in on the details: for instance, “Ordering for Mary Sheard as a Christmas/Birthday present from Mom. Mom’s email address is _____. Mary’s email address is _____.” To keep it a secret, just include their email address in the notes…yours can go in the billing info. We need to know their email address for all future correspondence in delivering content, etc.