The pig craze here in New York continues!  If you don’t already have weekend Halloween plans and you’re a porkophile, then you’re gonna eat this up.  Smithereen Farm and The Greenhorns are hosting a two day butchery workshop at Mead Orchards (Tivoli, NY) that they’re calling “It Takes A Village to Make a Sausage” and which features two of their own Tamworth pigs.  The festivities begin this Saturday morning at 11am, and will feature butchery workshops, sausage-making and swine feasting. Bryan Mayer and Daniel Meyer of Brooklyn’s gourmet food shop The Green Grape will be on-hand to provide instructional seminars. The party will continue well into the night with a feast and bonfire. There’s lots of land and guests are invited to bring a tent and campout for the night. Sunday includes breakfast and coffee followed, of course, by a Bacon instructional and lunch. Just don’t come in a swine flu costume!

When: Weekend – October 31^st/November 1^st 
Where: Mead Orchards; 15 Scism Rd, Tivoli, NY

Suggested donation of $125 includes workshops, all meals + coffee, train pickup and piggy feast.  

For more information or to RSVP send an emai to anne.dailey@gmail.com  If you’re not already convinced, just check out the menu…

1 Pit roasted half with garlic, cumin, fennel, anise seed, oregano, thyme, salt, pepper, pears and apples, red wine

2 Bellies for bacon. One cured with salt, pepper, and apple cider, the other will be cured with bourbon and chocolate, salt and pepper. The third belly will be braised with hoisin served over a pickled cucumber.

3 loins will be cooked. 2 bone out 1 bone in. The bones out will be butterflied and stuffed with dates, sage, salt, pepper and garlic with raw milk bread stuffing then roasted. The other loin will be boned and tied then rubbed with apple cider, whole grain mustard, salt, pepper and garlic, then seared on the stove top and then roasted.

3 shoulders. One will be for sausage and for the ‘How to Break Down a Shoulder’ demo. The second smoked and glazed in a spicy sauce of cumin, corriander, salt, pepper, parsley, hot peppers, butternut squash, onions, cilantro, and chilies. The third shoulder will be skinned and milk braised.

3 hind legs. Two will be used for old fashioned honey maple hams and for the ‘How to Break Down a Leg’ demo. The other leg will be used for sausage. All the hocks and trotters go to ragu. Yes ragu!!

3 tenderloins. Thinly sliced and pan fried. Brains will be sauted with eggs in butter.

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