In this episode, we chat about whole hog utilization, what we're teaching in the Family Pig II harvest class, the benefits of our online membership, and how, through real food, we take responsibility for our health and immunity. 

Timestamps/Topics for Episode 104:

0:00 Intro & Family Pig II goodies

5:46 Whole hog utilization

8:19 Chitterlings: a digression

19:50 Things we're making & doing at the Family Pig II

22:54 Filming To Torch a Pig for Meatsmith Membership

25:36 Testimonial from Graham Meriwether

32:22 From traditions to culinary art to immortal souls

38:24 Eat real food for your immunity and good health

47:33 Doctors are not educated in nutrition

50:39 Nutritional education can start in the home & DYI research

Links for Episode 104:

Looking for more Meatsmith knowledge? Join our online membership or come to an in-person class:

  • Hands-On Harvest Classes - Come to one of our harvest classes on our homestead in Oklahoma. We offer pork, beef, lamb, and goose harvest classes in the Spring and Fall. Spots are limited to just eight students per class to keep the hands-on experience undiluted. Jump on this chance and sign up today! Farmsteadmeatsmith.com/upcoming-classes/
  • Meatsmith Membership - We created an online community and resource for homesteaders and farmers. It serves all those who want to cook and eat well. We offer the fruit of our labors (and our kitchen) from more than fifteen years of experience, and our Membership community of more than six hundred is an invaluable digital resource. The only one of its kind in the country, Meatsmith Membership provides an earnest and winsome approach to domestic livestock raising, slaughter, butchery, curing, cookery, and charcuterie. Join today and partner with us in growing your home around the harvest. Monthly memberships are $17.49/month plus a $29.99 sign-up fee. Or purchase an Annual membership for $189.49/year with no sign-up fee, saving you $50.38. Farmsteadmeatsmith.com/membership/

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