Wednesday, September 9, 2015

It's Keegan-Filion Farm's Pastured Pork For The Butchery and Charcuterie Class

The photos tell the story. At top - students begin to fabricate one of the three pastured pigs purchased from Keegan-Filion Farm. Below, you see Marc Filion telling the class what is involved in the process of raising livestock on a farm where every animal is free-range. At his right, Megan Pirkel is stuffing some brats. To the right, the salumi is hung for a ferment. All are products of Keegan-Filion pork. Keegan-Filion's chickens, pigs and cattle are the preferred livestock for most of Charleston's best restaurants. Like the CIC, they believe in sustainable agriculture from local sources as opposed to farm-lot commodity meat.

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