Nose to Tail 2017

*Mangalitsa Hog Slaughter, Butcher, & Processing Workshop*

Veteran’s Day Weekend
November 10 – November 12, 2017
Old Crow Ranch, Durham, Maine

Join us at Old Crow Ranch for this popular workshop presented by Andy Lindberg of MeatME and Nate “Iggy” Brimmer of Giant’s Belly Education. They’ll provide three days of informative, hands-on instruction in traditional slaughter, butchering and processing, while Sean Emmons regales your senses with all manner of porky preparations from the kitchen.


Friday, November 10 – Sunday, November 12
Old Crow Ranch
427 Davis Road
Durham, Maine

*Day One:*

The first day of this workshop will showcase the humane harvest of 2 Mangalitsa pigs in the farmstead environment, and will provide hands-on training in traditional methods of outdoor scalding, scraping, dressing and chilling of the carcass.

*Day Two:*

The next day we will move into tents and break down the entire pig using a hybrid of traditional seam-butchery and modern american-style butchering techniques. The focus of this day is on thinking creatively about how we part out the animal, so that we maximize the specific cuts that we are most excited about, while finding creative uses for the less popular parts of the animal.

*Day Three:*

On Sunday we will begin the process of turning our fresh pork into delicious, sausage and curing for bacon through the application of salt, spices, sugar and/or smoke. In addition to demonstrating a variety of recipes and techniques, we will discuss the science of curing meat, and address basic food-safety concerns.

Our hope is that we not only teach you techniques, but how to think and problem solve so that you can apply what you learn at the workshop in your home, farm, or restaurant.


We’ll have a cook onsite for the whole workshop; they will be working to turn out an ongoing array of tasty treats for your gustatory pleasure! Their preparations draw from traditional recipes as well as creative innovations they have developed for these events to showcase the glory of all things pork. No part of the pig will be left unused!


Old Crow Ranch breeds, raises and sells Mangalitsa pigs.  The Mangalitsa is a Hungarian heritage breed lard pig, that is ideal for curing.  The extremely marbled meat has so much flavor it has been referred to as the “Kobe Beef” of pork.  The firm, white lard that the Mangalitsa produces makes for far superior pastries and baked goods, the whole muscle cuts are perfect for curing and air-drying, and the nutritional benefits of Mangalitsa meat are higher than those of commercially bred pigs


This approach, wherein the choice of products produced is dependent on the micro-climates of each producer, for centuries yielded unique products in every village and farmstead, even when the same master recipe was followed. This is in direct opposition to the modern idea that every product can be made in every place. We believe strongly that the ubiquity of modern technology has made paupers of our palates. By spreading these skills throughout the grassroots we hope to rebuild a food system that is healthful, resilient, strongly place-defined, wildly diverse, and awesomely delicious.

The workshop is seeking a maximum of 16 participants. We need a minimum of 10 to make the class happen. October 27, 2017 is the deadline to sign-up.  If we haven’t reached the minimum participants we’ll have to call it all off.
We have 2 options available:
  • Option 1 (4 spots available): $1000 for a side of Mangalitsa cut and wrapped during the class for you to take home AND the experience & knowledge you’ll gain over this incredible weekend.
  • Option 2 (12 spots available):$500 for all three days of this slaughter/butcher/processing weekend at the ranch with all the amenities described (in great detail) above.

You may pay via Paypal or if you do things the old fashioned way, mail a check payable to Old Crow Ranch to: Old Crow Ranch, 427 Davis Road Durham, Maine 04222.


Group and Veteran discounts available.
Please email for more information.

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