2 full days of workshops for farmers, chefs & the meat loving public
Jonai Farms ‘enacts food sovereignty’, and focuses on respecting the ‘pigness of the pig’. They have weaned themselves off purpose-grown grain for the pigs. They became the first farm in Australia to crowdfund major infrastructure to build a licensed butcher’s shop and curing room and commercial kitchen on the farm. This means they have the value add of farmstead cured meats and a range of charcuterie, as well as bone stocks and lard-based soap. ‘Waste’ from the boning room is processed and fed out to a small flock of Australorp laying hens. And to top it all off, Jonai Farms is a thriving example of community-supported agriculture (CSA) – with a 12-year waiting list for Melbourne memberships.
Clearly, we have scored a major boon for Brisbane by securing Tammi Jonas from Jonai Farms & Meatsmiths for A WHOLE WEEKEND. There will be very limited availability for all workshops so delay and risk missing out on this precious opportunity to learn from the best.
About Tammi Jonas and Jonai Farms
The following is taken from Jonai Farms website (they say it best!)
The infrequent and imperfect yet impassioned musings of a farmer, meatsmith, mother, wife, sister, daughter, friend and cultural commentator with a penchant for food and community…
Tammi is a farmer, meatsmith and cultural theorist with a focus on ethical, sustainable food systems. Tammi has been widely published on a diverse spectrum of fair food topics, from food ethics, multicultural foodways, feminism and food, and food tourism to culinary cosmopolitanism.Tammi writes a farm blog ‘The Farmer & the Butcher’, with details of life at Jonai Farms & Meatsmiths – their free-range rare breed pig and cattle farm in central Victoria where she lives and works with my hypercompetent husband and three ethicurean children.
Her journey from mindless industrial eater to vegetarian to ethical omnivore led her all the way to become a pig farmer to contribute to the growing movement to get pigs and poultry back out of sheds and onto paddocks, and they now grow, butcher and cure all of their meat. As well as working as an ethical pig farmer and butcher, Tammi maintain a broad life as a writer and agrarian intellectual at large working for a regenerative, ethical food system, with a focus on food sovereignty and global food security. Tammi is the current President of the Australian Food Sovereignty Alliance (AFSA) and former chair of AFSA’s producers’ branch Fair Food Farmers United (FFFU).
We will be holding the following workshops at Wandering Cooks:
Workshop One: Salami Day with Tammi
Saturday, 7th July, 9:30 – 5pm (approx)
Transforming half a pig into a family’s supply of salami, pancetta, coppa, guanciale, lonza, and jamón is a time-honoured tradition. Salami days are deeply tied to notions of thrift and resourcefulness, yet result in artisanal bounty that enables families to eat like kings while enjoying a simple life on the land. This is a hands-on day – you’ll hone your knife skills while learning the best techniques for successful curing.
Come prepared to trim, cut, mix, mince and stuff a lot of salamis, as well as how to hang pancetta, guanciale, coppa and lonza for a quick return in just 6-12 weeks. We’ll also bone out and shape a jamon and take you through the critical prepping, salt-curing & air-drying stages to ensure you get a sweet, delicious result in 12-24 months’ time… Butchering commences at 9:30am, and all the work should be done by 5pm.
The afternoon begins with a farm-style lunch of produce from local producers (to be announced soon).
Workshop Two: Curing Morning with Tammi
Sunday, 8th July, 9am – 12pm (lunch after)
Once you crack the code of meat, salt, and time, nothing will hold you back except your own imagination.
Tammi will demonstrate how to break down and bone out half a pig, teaching you where your bacon, pancetta, coppa, lonza, and other delicious bits for curing come from. We’ll take you through the basic recipes for curing at home, with a focus on dry cures & air drying in the cooler months, and brining & smoking in warmer seasons.
We finish the morning with a farm-style lunch of produce from local producers (to be announced soon).
Workshop Three: Grow Your Ethics with Tammi
Sunday, 8th July, 12pm – 6pm (lunch at noon for 1 hour)
This workshop covers everything in Jonai Farms multi-tiered business plan including pastured pig and cattle farming, sourcing waste-stream feed while ensuring a well-rounded diet for pigs, managing a miniscule supply chain, direct sales, and education and outreach as integral to our ethically-viable no-growth model. We’ll explain practising radical transparency and deep engagement with a community of eaters, including the success of our CSA. We share specs and costings for our on-farm butcher’s shop, curing room, and commercial kitchen, as well as information on working through regulations and planning issues for on-farm further processing for livestock farmers. We also include a session on successful crowdfunding for regenerative agriculture.
The afternoon begins a farm-style lunch of produce from local producers (to be announced soon).