Mark Baker will discuss how you can raise and butcher a hog on your homestead. He will show you how you can process a whole hog into usable pieces using only a good knife and a handsaw. Because a pig is more than pork chops and Boston Butt roast, he'll show you how to use the whole animal and how to preserve the meat with little to no freezing.
Mark Baker began his farming career while still employed full time in the U.S. Air Force, raising hogs in a farrow-to-freezer operation, as well as chickens, turkeys, beef and a large garden. He and his family have raised produce and animals to sustain themselves as well as to sell for more than 15 years. When he retired, Baker’s Green Acres became a full-time occupation. With a focus on raising animals on pasture, he has centered production on pastured poultry and on heritage Mangalitsa cross-bred pigs. He sees education of consumers and growers as the key to food security and sovereignty.