Join Wyebrook Farm on Sunday, November 24, for La Tuade, a traditional French pig slaughter. Farmer Dean Carlson and Chef Andrew Wood of Russet will host the event, which starts at 9 a.m. with the reading of Wendell Berry’s poem “For the Hog Killing.”
Carlson is excited to bring the centuries-old European celebration to his farm. “We aimed to create a place where people could come to reconnect with nature and deeply appreciate the food it provides us,” he said. “We seek a deeper understanding of what’s involved with eating meat and to truly appreciate the sacrifice involved—most importantly, that of the pig.”
After the poetry reading, guests will experience all the traditional steps of La Taude. After a break for lunch, the afternoon will be filled with charcuterie. Chef Wood will demonstrate how to make prosciutto from the hams, lomo from the loins and coppa from the shoulder, as well as blood sausage and cotechino sausage.
The menu for the day-long event will be a true celebration of everything pig-related:
Lunch Menu
Pig Heart and Lung Soup
Grilled fresh Pork Sausages and French Ham
Baguettes with homemade mustard, pickles and winter greens
Hot chocolate and cookies
Dinner Menu
Charcuterie and Antipasti
Blood Sausage with caramelized apple, parsnip and Sardinian flat bread
Smoked and Braised Pigs Head with shell beans, pickled cabbage and tomato fondue
Brown Butter Sweet Potato Tortellini in bacon-liver ragu, leeks, and rosemary
Slow Roasted Pork Loin and Cotechino with creamy polenta, smoked onion agrodolce and twice-cooked sunchokes
The class portion of the day is $100 per person (plus tax) and is limited to 20 people. For more information, call the farm at (610) 942-7481.
Wyebrook Farm is located at 150 Wyebrook Road in Honeybrook.
Top photo credit: Nina Lea Photography.
