Ye olde porkcamp fact sheet

This page contains english language information for foreign porkcampers. It doesn't contain all the information we gathered but please feel free to contact me on florian dot siepert at gmail dot com if you have any questions or if you are interested in having a porkcamp in your country. I'll gladly help out (and would love to drop by for a bite).

The hard facts:

Porkcamp is an event centered around slaughtering, preparing and eating pigs. The event is prepared barcamp style and thus offers plenty of opportunities to get involved.

The first Porkcamp took place from 22nd of January through 24th of January 2010 at Gut Hesterberg in Neuruppin/Germany.

Timeline:

Friday 22nd

Welcoming the attendees

Traditional German winter fare: Kale, homemade Bacon, Sausages and cured meats

Dinner Talks, beers and conversation

Saturday 23rd

A group of seven porkcampers plus a butcher to a pig will take the following steps together:

Slaughter of the pigs

Cutting up the meat

Joint Breakfast

Further processing in one of those fields:

German butcher's meal/Fresh black pudding and liver sausages

Sausages from raw and cooked meats

Brining

Head Cheese/Brawn

Smoking

Production of meat preserves

Lunch: Leberkas, Sauerkraut, Mashed Potatoes

Afternoon Sessions:

Cooking of the evenings dinner

Visiting the farm and their cattle

Talks

Dinner: Multi-course menu of self-killed and self-cooked pork

Drinks (potentially: loads)

Sunday 24^th

Joint Breakfast

Sessions tbd

Lunch: Selfmade Head Cheese and smoked meats

Departure

Neuruppin is roughly 75km from Berlin and easily reached by train from there in 65 minutes. Many international airlines fly into Berlin, amongst them low-cost carriers such as Ryanair, easyjet, Air Baltic and Air Berlin.

There is a number of hotels and self-catering appartments in and around Neuruppin, ranging from 10 to 100 Euro per person per night. Deals with some of them will be sorted out in due time.

Porkcamp is a non-profit event but there was a fee to cover location costs, the pigs and the service of the vet, butchers etc. It also included all meals and non-algoholic drinks during the weekend and amounted to 120 Euro. Ingredients for own dishes were included and could be ordered via Gut Hesterberg in advance.

Sessions of the weekend included:

Making sausages at home
hosted by Stevan Paul

Head cheese? Yes, please!
hosted by Marqueee

Blood & Guts hosted by Melican

Porchetta hosted by Sebas

Sous vide pork hosted by Tom

Pork Pie
hosted by Marqueee

Empanadas hosted by Tom

Free range pig farming hosted by Knut

Knife sharpening at home hosted by Lars

Any questions? Florian can be reached via skype: sehrgut77