The whole pork and nothing but the pork: It’s almost time for Swine & Dine

Nathan Gould, left, Marco Porlles, Jan Buhrman, and Lynn Sheehan deconstruct pigs at Ms. Buhrman's Airport Business Park kitchen for a previous Swine and Dine tasting. — File photo by Kelsey Perrett

Jan Buhrman of Kitchen Porch celebrates all things pork next week with her annual Porks & Knives and Swine & Dine events, which explore the pig from “slaughter to butchery, and beyond.” According to her website, the four-day experience is designed to reconnect and nurture the most basic techniques of our agricultural roots. Open to professionals and amateurs, the object of the week is to bring people closer to locally raised animals and to build a gateway of accessibility to these ancient traditions. Coursework will cover farm tour, dinner with farmers and chefs, and hands-on kitchen work. Attendees will learn about heritage breed pigs, slaughter, primal cuts, curing, and smoking. Here’s what’s in store:

Tuesday, Oct. 27: Participants are welcome to gather eggs and partake in a farm slaughter of Large Black Berkshire pigs. The afternoon will include a demonstration of primal and butcher basic cuts. Each participant will produce his or her own cut sheet, planning for the following days.

Thursday, Oct. 29: A demonstration of the breakdown of a whole hog. Head cheese will be cooked, cuts will be deboned, and participants will begin to cure and make stocks and lard. Dinner with local chefs and farmers will also be provided.

Friday, Oct. 30: Grinding techniques and brining will be covered, along with the preparing of meats for smoking for the family-friendly Swine & Dine Local Pig Out. A whole hog will be smoked, live country music will be played, and local beer will be served. Tickets for the all-you-can-eat pulled pork extravaganza are $35.

Saturday, Oct. 31: Tours of farms that breed heritage pigs and “behind the scenes” kitchen tours of the Home Port restaurant and the Beach Plum Inn with executive chef Nathan Gould; tickets are $25. The day will be capped with the Swine & Dine: Heritage Pork Grand Gala, which includes a six-course dinner paired with wine at the Beach Plum Inn, as well as discussion and presentations by Ms. Buhrman and Mr. Gould; tickets are $145.

For more information and additional pricing, visit