Pastured Pork: from Farrow to Finish, Forage to Charcuterie
Otterbein Acres - Newburg, Cumberland County
Friday, October 30
10:00am—3:00pm
$15 PASA Members, $25 all others. Lunch will be provided.
Butchers come for free!
Bring your butcher! Paul Fisher recently added Large Black English hogs to his family's diversified farm. This day is all about Heritage pastured pork and the traditional methods of curing and cutting specific to these animals. We’ll start with a tour of the farm focusing on the fenced woodlot where Paul’s pigs forage, including a discussion of the ups and downs of his first couple years farrowing and pasturing pork. A true grazing pig, the Large Black prefers open pastures and is lauded by pastured pork producers for its hardiness, docile temperament and exquisite taste, as well as superior milking and mothering abilities.
We’ll spend the afternoon with Justin Severino, a trained chef and founder of Severino's Community Butcher. An experienced professional in processing and production of whole hogs into cured and fresh meats, Justin will lead a sampling and discuss recipes for charcuterie, the traditional preservation techniques that capitalizes on the traits of pastured heritage pork, deriving the desired flavors and textures from the preservation processes.
Family owned and operated, Otterbein Acres is a 96 acre diversified farm marketing a range of products both on the farm and in retail stores. With the addition of Paul’s pigs, the livestock operation now includes pastured poultry for meat and eggs as well as grass-based sheep and dairy cows for hard and soft cheeses.
