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The Farmstead Meatsmiths
Lauren and Brandon Sheard

This lecture will introduce the science and art of simple, healthful and delicious meat curing. Learn the natural bacterial processes at work in letting salt, air and time make meat 'go good'. Nitrates are never necessary with our traditional philosophy. Curing meat with simple principles preserves your harvest so you can enjoy more of it freezer-free. This approach ensures you use more of each animal (did you know the cheeks of a pig cure just like bacon?), and that your kitchen not only enjoys the benefit of tighter economics, but enhanced flavor.

You'll learn how animal processing is one harmonious process and how the final act of curing your bacon is really a vindication of proper slaughter practices and natural husbandry on the farm. We'll cover the differences in various curing methods, stages of fermentation, and finally how to enjoy it to the max at the end of your 2-year prosciutto's wait-time.

Brandon Sheard came into traditional curing and butchery right after finishing his graduate work in Renaissance English Literature. After marrying Lauren, he quit his job at Whole Foods in the supplement department and started work on a small, multi-species and pasture-based farm on Vashon Island called Sea Breeze Farm. After two years of working on the farm and then managing the butcher shop, Brandon left and started Farmstead Meatsmith with Lauren. Largely self-taught in the art of traditional animal harvesting, Brandon and Lauren continue to provide the services of livestock processing and classes through Farmstead Meatsmith with a little help from 3 year-old Wallace and 16 month-old John Luke. Their home and business is on Vashon Island, Washington.