I live on a small farm with my dog Sonja (two weeks a month), about 50 free range pigs, 15 chickens, and a bee hive. I moved to this farm 7 years ago, from a Stockholm suburb.
Since four years, I have a charcuterie/butchery workshop where I produce high quality air-dried meat products, fresh sausages, and meat from my pigs. I sell my products in a tiny shop next to the charcuterie workshop and directly to some of Sweden's best restaurants. My goal is to make the best charcuterie in Sweden. Every second Saturday I make deliveries to customers in Stockholm and Uppsala. I am passionate about real food and would not dream about putting anything but the best quality ingredients in my sausages, and I do not put any unnecessary chemicals in them.
Since September 2013 I've had volunteers living and working with me and it has been a great experience. I usually have 1-3 volunteers at the same time. Three weeks is the minimum stay at my farm, but I always prioritize volunteers that want to stay for a longer period.
For the volunteer that is very interested in charcuterie, I can offer the following:
If you stay here 4 weeks and help me out in the charcuterie, and learn what I teach you, I will give you a certificate stating that you have learned the basic of charcuterie and food production, specifying what that includes.
If you stay here 8 weeks and help me out in the charcuterie, and learn what I teach you, I will give you a certificate stating that you have received an intermediate charcuterie and food production knowledge, specifying what that includes.
If you stay here 12 weeks and help me out in the charcuterie, and learn what I teach you, I will give you a certificate stating that you have received an advanced charcuterie and food production knowledge, specifying what that includes.
I gladly accept volunteers also during the winter.
My small farm is not organic certified, but I believe that our rare breed pigs have an even better life than any certification would certify. My pigs are free range all year around, I buy their fodder from an organic certified (KRAV) pig farmer. I do not castrate the boar piglets, but vaccinate them against boar taint. I let the litter suckle the sows as long as the sows allow it. I do not cut their tails and I do not give them preventive medicine. I give them straw, hay and cuddling. I take them to an abattoir when they have reached at least one and a half years of age.
I always plan to grow more vegetables next year. I never have time to prepare enough garden beds. I have 6 apple trees from which I usually make cider in the autumn. Since July 2016 I keep a rare breed of chicken - Kindahöns.
You will stay in my home in one of the three volunteer rooms. This means that we form a household, and that you and everyone in the house will also have to take responsibility for keeping the house neat and clean, and you will also have to help out with cooking, among other common tasks in a home. Washing up directly after the meals and keeping the kitchen clean is always a volunteer task.
At the farm, we usually have all meals except breakfast together, but sometimes lunch or dinner will be more improvised. We usually take turns in cooking, so you are expected to know some basic cooking. Tell me if you have any food allergies or similar. I cannot cater for vegetarians or vegans.
Cocinar / compras
Ayuda en una granja
Ayuda en casa
Ayuda con animales
I don't have a strict schedule, what needs to be done depends on the time of the year and where in the cycle of breeding/taking-to-slaughter/butchering/producing/selling I am. A typical day at my smallholding might look something like this for the volunteers:
7:30 - 8:30 Feeding the pigs and the chickens.
8:30 - 9:30 Breakfast and planning of the day.
9:30 - 12:00 Various chores at the farm, including checking the fencing, handling of the pigs, the fodder and the hay, digging and gardening, walking the dog, and general maintenance of the farm. Or trimming and categorizing meat.
12:00 - 13:30 Lunch and resting.
13:30 - 14:30 Helping out in the charcuterie if help is needed or with other chores at the farm.
17:00 - 17:45 Feeding the pigs.
Washing up directly after the meals and keeping the kitchen clean is always a volunteer task.
Two free days a week, but not necessarily two days in a row.
Nothing of this is written in stone except for the feeding of the pigs and keeping the kitchen clean. Some volunteers are better with the pigs than with the charcuterie and vice versa. I am open to ideas and suggestions from the volunteers. In the best case the volunteer experience is not a one way learning experience. If someone can teach me how to save the old cottage, show me how to make a foundation for a smoking house, or build the walls and roof for it, I will be very grateful.
I require some basic knowledge of cooking from my volunteers. You should at least be able to cook three dishes from your country, since we all eat together and take turns in preparing the meals.
I do not want volunteers that have never been living on their own, since I do not have the time to teach how to make breakfast, do laundry, wash dishes, take out trash and how other such fundamental things work.
The accommodation I provide consist of two rooms on the upper floor and a room with a big bed in the basement. Only couples or friends are required to share rooms. Since I let you stay in my home, I expect you to respect and take care of my property and the things in my home.
My farm is just 1 h 15 m away from Stockholm by bus and commuter train which is convenient if you want to visit the beautiful capitol of Sweden on your free days. I want to point out though, that I am not interested in having volunteers whose primary interest is to find hosting close to Stockholm.
I do not accept smoking in the house. I do not accept the use of drugs during the stay at my farm, except from alcohol.
Aceso a internet
Aceso a internet limitado
más de dos
If you have a special interest in food production, my place offers a great opportunity to learn about small scale artisan butchery/charcuterie production. I have quite a big collection of international charcuterie/food literature as well.
You will automatically learn a lot about the nature of pigs and how interesting animals they are.
And of course, I can answer most questions about Swedish society, Stockholm and modern life in the country side.
25 hours per week maximum
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