the irresistible fleet of bicycles


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its here! video number one from farmstead meatsmith

watch it here.

from FSMS and Farmrun: Here marks our official release of the first episode in On the Anatomy of Thrift: Pork provender in the home kitchen., a multiple part series celebrating the abundance of traditional pork slaughter, butchery and cookery.
This episode is on ‘Side Butchery’, the foundational art to ensuring all parts of the carcass are treated equally, efficiently and elegantly.
We hope you enjoy the film and that it inspires you to fill your kitchen with the new/old ways of harvesting that allow both economy and decadence to dance in your skillets.   Oh, and do pass on the good news if you feel lead.  You can direct your friends to anatomyofthrift.com.  Bon Appetit.


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another class with farmstead meatsmith

these folks are cranking out the sausage!

photo by andrew plotsky

Hands-on Class in Pork Butchery, Charcuterie, Cookery and Eatery.

WHEN: Saturday, February 12th @ 10am.

WHERE: Hogsback Farm greenhouse on Vashon Island, WA.
WHAT: Participational, whole hog butchery, curing, cooking and blood sausage making class
WHO: A minimum of 4 students.
HOW: $125 for the whole course including a farm lunch and a few links of blood sausage to take home

WHY: Because pastured pigs demand nothing less than old-timey butchery

Email farmsteadmeatsmith@gmail.com or call us at 206.463.MEAT for directions to reserve your spot.


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if you butcher, they will come – raymond, wa

Monday January 17th, join Farmstead Meatsmith and Granny’s Farm in Raymond WA for a full-day course of pork butchery and charcuterie.  We will start at 9am, break for a farm lunch provided by the magnanimous Sandy Bradley and continue until we are done!
This is a hands-on class, so be prepared to break down a pig carcass, stuff sausage and cure some pig cheeks and bellies.  We won’t stop until every ounce of pork is transformed into fatty and delicious charcuterie. Continue reading
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