The Family Pig II
$1,530.00
*December 4th-6th class is OPEN*
The yield of the pig is so expansive and diverse that we lack the time to cover it all in our original Family Pig class. The Family Pig II is a three-day harvest of completely new material. It is not merely adding recipes to the list, but conferring competency in traditional processes to establish the well-off frugality of the family table.
Using antique cutlery and your hands, this extensive class transforms a heritage breed pig into fresh, fermented, and preserved pork. Among the many techniques, we will make and learn to use a preservation brine. We will make rillettes, preserving meat with fat in the confit pot. The intestines will be treated artfully, beguiling their customary baseness. We will transform the head into headcheese, and the trotters into a meal that has become a favorite at the Sheard table.
Though it is a “part II” to The Family Pig series, no prior experience is required. The Family Pig II is simultaneously another way to harvest a pig, and a way for those who have been to The Family Pig to broaden the human power of artful nourishment.
Description
Current Sessions Available
December 4th-6th
Tickets: $1,530; limit 8 students
You can find the full class description, details, and the menu here.
All Sales Final – We maintain a strict no-refunds policy on the classes we host on our homestead. Please see our Student Signup Info & Policies document detailing possible class attendance deferment.
Additional information
| Course Dates | December 4th-6th |
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Rick –
Hi Brandon and Lauren,
Thank you for your training opportunities! It was great meeting you both and your family when my son and I attended our Family Pig class. We had a great time, not only learning about harvesting and cooking the bounty, but also meeting and sharing the time with our terrific classmates.
Brandon’s abattoir skills are only exceeded by his very friendly and patient teaching approach. He made it easy to participate in something that was a totally new experience for my son and me, and so made it possible for us to get the maximum benefit from the experience.
We’re quickly approaching the realization of bringing our own family pig onto our homestead, and, thanks to you, we feel confident that we have the means to manage the “USDA Processing Dilemmas”.
I should also mention that we are big fans of your YouTube channel and have received much benefit there and in your Farmstead Meatsmith membership.
Thank you again for all you do, and please keep up the good work!
Shawn Stanchfield –
Truly enjoyed the class and learned many things that I plan to utilize on my farm. Can’t wait to take more courses.
Kevin Calvey –
Family Pig I class fall 2025 was a deep dive into the Economica of home butchering of a pig. From .22 stun shot to scalding/scraping to deft use of sharp knives and bone saws to stuffing sausage, curing ham, and enjoying “pig cheer.” A thoroughly informative hands-on 3 day workshop. I took over 130 videos and photos, in addition to notes, to which I can refer when we butcher our first pigs this winter. Brandon has a great way of demystifying pig butchery and cookery, while at the same time ennobling the art of Meatsmithery with fascinating historical observations. The class is worth every penny!
Kevin Calvey (verified owner) –
Family Pig II was far more than a supplement to Family Pig I. I was not the only repeat student. We delved much more into curing. Made head cheese and also ate trotters and chitlins, all very tasty. My palate is growing. Ready now to butcher our family’s first 2 pigs next month when they reach slaughter weight. Brandon’s inatruction, on his website, Facebook, and especially in person, is a great confidence booster to traditional butchery and cookery.