Join Andy Lane and Doug Wharton of Hand Hewn Farm to learn how to take a whole hog and turn it into delicious craft meats that will delight your tastes and impress your family and friends.

Nearly every part of the hog can be transformed into distinct and delectable flavors through the process of salt curing and during the three days of this hands-on course, you will master the art of home charcuterie making.

By the end of the first day, you will have an understanding of the elements of butchery required to identify and process certain dry-cured cuts of pork. You will learn about selecting and trimming the correct meat and fats for salamis, pâtés, and sausages, as well as how those interrelate. By proper weighing, seasoning, and knowing the correct timeframes and methods for curing meat, you will have more confidence to tackle home charcuterie without fear of running into the common safety concerns associated with the art.

During the Charcuterie Intensive Workshop you will get to experience salting, seasoning, tying, stuffing, cooking, and tasting all in the name of learning about the amazing food that one pig can offer.

Get a taste of what life will be like when you have become proficient in the skill of charcuterie when you join us for this unforgettable experience! Bring an adventurous palette and join us for the Charcuterie Intensive Workshop!

Students will also get to take home a bag of goodies associated with their work. Space is very limited for these workshops so be sure to reserve your spot today!