Farmstead Meatsmith
personal abattoir, butchery, charcuterie and instruction
Skip to content
  • Home
  • Livestock Harvesting
    • Slaughter
      • The Kill
      • Evisceration
      • Hide and Skin
      • Hanging
    • Butchery
      • Carving
      • Wrapping
    • Charcuterie
      • Sausage, Salami
      • Bacon, Pancetta
      • Cured Leg of Pork
      • Guanciale
    • Instruction
      • How to cook it
  • Classes
    • Upcoming Classes
      • Chicken Harvest on Vashon
      • Sow Slaughter Class, Bellingham
    • Host a Class
    • Attend a Class
  • Order and Pricing forms
  • The Crew
  • Contact Us
  • A Day of Pork Butchery
  • Donate
← Harvest Day
Podcast With Paul Wheaton at Permies.com →

Posted on by Brandon Sheard

The Butcher’s Salt Introduction from farmrun on Vimeo.

Buy Now $5.00

 

Buy Now $1.99

 

Buy Now $1.99


Buy Now $1.99 

 

This entry was posted in Uncategorized and tagged abbatior seattle, abbatoir, abbatoir seattle, anatomy of thrift, butcher by hand, butcher classes, butcher classes seattle, butcher lessons seattle, butcher vashon, butchery for beginners seattle, carbon steel butcher knife, charcuterie classes, charcuterie seattle, chicken processing, classes, cleaver, custom butcher port orchard, custom butcher tacoma, custom slaughter, custom slaughter port orchard, custom slaughter seattle, custom slaughter tacoma, custom slaughter vashon, goat butcher, history of economics, immeasurable bounty, livestock processing, livestock processing seattle, meat curing, meat cutting, meat processing, pig slaughter, pork butchery, pork butchery port orchard, pork butchery tacoma, poultry processing seattle, prosciutto, seattle butcher, seattle butcher class, small-scale meat processing, traditional butchery, traditional charcuterie. Bookmark the permalink.
← Harvest Day
Podcast With Paul Wheaton at Permies.com →

Comments are closed.

  • Blogroll

    • On the Anatomy of Thrift: Pork provender in the home kitchen, 'Side Butchery'.
  • Film

    • 'Blood Sausage' by Andrew Plotsky
    • 'Mercilous Feast' on Vashonline by Andrew Plotsky
  • Newsletter

    • 'Smith Times To hear about our classes, events and other meatsmithery, sign up for our newsletter…
  • Press

    • 'Ask the Butcher' in Cooking Wild Magazine, Spring 2011 on Curing game meat
    • 'Extreme Carnality' by Jay Friedman for Edible Seattle Sept.-Oct. 2010; from my days butchering at Sea Breeze Farm.
    • 'Mercilous Feast' on Vashonline by Andrew Plotsky
    • 'Nauseatingly Predictable' by Andrew Plotsky for StartingStories.com
  • Testimonial

    • 'Praise Be Pork' from Chandler at Island Meadow Farm
Farmstead Meatsmith
Proudly powered by WordPress.