Two Day | Butchery Workshop – Sheep, Goats and Pigs | 11th to 12th April 2024

Description

Tutor: Taiamai Corker

Get ready for an unforgettable experience with Taiamai, a passionate butcher and farmer renowned for his expertise in handling Wiltshire Horn Sheep, Large Black Pigs, poultry, and Dexter cows. In this hands-on workshop, Taiamai aims to make the art of butchering and meat processing accessible to all, sharing his love for the craft with participants.

During the workshop, you’ll have the unique opportunity to be part of the entire process, from slaughtering a sheep and a pig, to expertly butchering and preparing all the meat for the freezer. The focus will be on learning various cutting techniques for sheep and pigs, catering to individual preferences, and emphasising the importance of using every part of the animal.

You’ll gain valuable knowledge on the following:

1. Selecting the right animals for butchering.
2. Identifying the essential tools and equipment for home-scale butchery.
3. Stress-free animal management techniques before the slaughtering process.
4. Skinning sheep or scalding pigs, gutting, and expertly cutting the entire animal into different cuts, including the bones.
5. Determining the best fat for lard and other purposes.

Itinerary

Thursday 11th + Friday 12th April: 9am to 4pm both days 

Meals Provided

Thursday 11th: Morning Tea- Lunch – Afternoon Tea – Dinner

Friday 12th: Breakfast – Morning Tea – Lunch – Afternoon Tea

Catered Meals During the Workshop: We understand the significance of food in ecosystems, cultures, and health. That’s why all the meals provided during the workshop are thoughtfully sourced and prepared. While we cannot accommodate specific food preferences or intolerances, feel free to reach out to us at [email protected] if you have any concerns or queries.

At Kōanga, we recognize the vital role of food in ecosystems, cultures, communities, and our overall health. Therefore, all the meals served during our courses adhere to these principles:

• Locally sourced
• Organic
• Unrefined
• Nutrient-dense
• Traditional
• Prepared following the principles of Weston A. Price

For your convenience, we offer very basic camping facilities on-site, allowing you to fully immerse yourself in the experience. Alternatively, you can opt to stay in Wairoa at your own cost. If you’re travelling from afar and need accommodation the night before or after the workshop, kindly inform us in advance. During this time, participants usually arrange their own food and cooking facilities.

Don’t miss this extraordinary opportunity to learn from a seasoned expert and discover the art of butchery in a warm and supportive environment. Join us for an enriching workshop that will leave you with invaluable skills and memories to last a lifetime.

A complimentary Kōanga Institute 1 hour Guided tour will be available for those who wish to participate on the Thursday after 4pm. 

We look forward to welcoming you here at Kōanga Institute.