The Massachusetts chapter of the Northeast Organic Farming Association. NOFA/Mass welcomes everyone who cares about food, where it comes from and how it’s grown

Growing Organically Since 1982

From Pig To Prosciutto: Rediscovering the Craft of Charcuterie

December 10, 2016 - 10:00am to December 11, 2016 - 3:00pm
Red Shirt Farm
60 Williamstown Rd
Lanesborough, MA

NOFA/Mass Member - $120 (add $10 for walk-in) Non-member - $150 (add $10 for walk-in)

Saturday, December 10th: 10:00 AM - 5:00 PM
Sunday, December 11th: 10:00 AM - 3:00 PM 

Limited scholarships are available for beginning farmers (those growing 10 or less years) who are active NOFA/Mass members. To apply please click here.  


Ever wondered how you can make your own traditional prosciutto? Or sausage? Or maple-smoked bacon using local heritage pork raised on pasture?

This class, taught by Jake Levin, the “Roving Butcher”, will take you step-by-step from a live pig that was raised organically by Red Shirt Farm all the way to the delicious brined, smoked, cured, and stuffed end products that many know and love. Along the way, you’ll learn how to properly and humanely dispatch, break down, and butcher a whole animal and how to use all of those odd bits to make amazing value-added products that will impress your friends and family. You’ll also get to sample some delicious pork products made by Jake throughout the class.

About the Instructor:
Jake Levin, is a nose to tail butcher and founder of The Roving Butcher.  Based in Western Mass, their mission is to assist and educate farmers, chefs, interested individuals, and market places in sourcing, processing, and utilizing locally-raised, pastured, whole animals. Services include on-site butchery, whole animal butchery classes, value-added product development, yield tests, and more. Jake grew up in the woody hills of Western Massachusetts where his passion for local, fresh food was first instilled in him.

Register Online Now or Mail In This Registration Form

More Info:

This workshop has limited space. Pre-registration well ahead of time is highly recommended.  

There will be a potluck/BYO lunch on Day 1 of the workshop. Please bring a dish to share or come prepared with your own lunch.  Coffee and tea will be provided in the morning on both days.

For information on our refund and inclement weather policy, click here.

For more information contact Dan Bensonoff, education events organizer, at or 860-716-5122

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