This past March Matt B. came up to Hand Hewn Farm in Fresno, OH and went through our 3 Day Whole Hog Intensive Workshop. It was a great time and he learned how to respectfully harvest, butcher and make use of almost every part of the pig. Matt decided to have Doug and Andy down to Middle Tennessee to do a workshop on his homestead in January of 2019. Seats will be limited to 11 students as this is a TRUE WORKSHOP, not a demonstration. You will have a hand in the harvest of these pigs and will learn with actual hands on experience.

The tentative schedule for this workshop is outlined below. However, it is subject to change depending on the circumstances. Including what the students want to learn, driven by your questions for Andy and Doug.

Day 1 – Slaughter
Introductions over morning coffee
Harvest (shoot, stick, collect, scald, scrape, eviscerate, halve)
Lunch *one pig may be harvested after a lunch break
Clean head, casings, etc.
Pig Fry and offal prep possibilities for dinner
Clean up
Dinner, reflections and discussion

Day 2 – Butchery
Breakfast
Knife Sharpening and Handling
Review Cut sheet from Consult
Anatomy of a Pig and Culinary Considerations
Packaging Demonstration
Butchering (With consultation cut sheet as our guide)
Lunch – one pig may be butchered after a lunch break
Lard Rendering
Finish all Cutting and wrapping
If time allows, we can start preparations for day 3

Day 3 – Charcuterie
Options for Day 3
The Art of Salt curing (How, Why, and What)
Bacon Curing
Other Whole Muscle Cures
Blood Sausage
Sausage Grinding, Seasoning and Stuffing
Patés, Head Cheese, and Crepinettes

Go here to Sign up!