Date: May 19-20, 2012
Venue: Koanga Institute, Wairoa
Tutors: Bob & Taiamai Corker
Price: $ 275 / $ 247.5 Members

A practical 2 day workshop to learn home butchering and processing skills for small animals.


As we commit to living more simply and sustainably it becomes critical that more of us learn the skills of the home butcher and meat processor. In this two day workshop Taiamai and Bob will take you through the whole process, to show you how to kill small animals; poultry, goats, sheep and pigs. You will all have an opportunity to share in the work and then you will learn how to cut up and use almost every part of the animal, from making lard to sausages and bacon. You will also learn how to smoke fish and meat.

Please bring your own lunch for Saturday.  Saturday dinner and Sunday breakfast and lunch will prepared using the meats you are processing, along with local organic produce.

Accommodation will be on site, please bring your own tent or caravan.
 
Recommended reading 

Basic Butchering of Livestock and Game 
- John J Mettler
Cold Smoking and Meat Curing - A D Livingston
Nourishing Traditions - Sally Fallon
Change of Heart - The Ecology of Nourishing Food - Bob Corker and Kay Baxter

Please note: workshop will be confirmed 2 weeks prior to commencement. If circumstances prevent us the workshop from going ahead, enrollment fees will be refunded in full.

Cancellation Policy: Students who cancel their place at a workshop with more than 2 weeks notice will be given an 85% refund, however cancellations after this time can only be refunded 50% of the course fee. Cancellations with less than 48 hours, no refund can be given.