“The Family Pig” Complete Harvest

The Family Pig is an earnest and winsome course in domestic pig raising, harvesting and eating. Inspired by the pig, we go deep and wide in the preservation of pork, the salting of bacon, the harvesting of innards, the carving of flesh and the unreproved indulgence in fat and salt. You take with you not only a package of educational material and sausage of your own making, but the working knowledge of harvesting two pigs from the field to the two-year-old prosciutto hanging in your kitchen.

***Course in Tulsa, OK; 2022***

2-Day Martinmas Goose Harvest

Take home the goose you harvest and transform into confit.  You return not only with traditionally cured meat, but with the technique to preserve any meat in salubrious fat.

“The confit pot is one of the most useful storage items in the French farmhouse kitchen.” -Elisabeth Luard

With the convenience of refrigeration so widely available, we can easily ward off spoilage, at least for a little while. But this ease comes at the cost of flavor. The freezer cannot improve the meat it contains; it can only delay its inevitable demise. Older methods of preservation not only keep meat from going bad, but help it to go good. The traditions of our fathers in preserving the harvest evince thrift and extravagance in equal measure. One of these methods is confit.

***Course in Tulsa, OK; 2022***

3-Day Complete Lamb Harvest

Using your hands and antique cutlery we will turn 4 lambs into kitchen sized lamb cuts, sausage and charcuterie.

***Course in Tulsa, OK; 2022***