Andy Lane and Doug Wharton of Hand Hewn Farm in OH will guide us through the steps to take “pig to plate” in a respectful and culinarily excellent manner over three days.

(Day 1) Oct 21 – Field Harvest:
Introductions over coffee
Harvest
Lunch
Clean head, casings, etc.
Blood sausage
Pig fry and offal prep for dinner
Clean up
Dinner and reflections

(Day 2) Oct 22 – Butchery:
Breakfast
Knife sharpening and handling
Anatomy of pig and culinary considerations
Packaging demo
Butchering
Lunch
Lard Rendering
Finish all cutting a wrapping
Dinner and reflections

(Day 3) Oct 23 – Charcuterie:
The Art of Salt Curing
Bacon Curing
Goetta and Liverwurst
Feast on the Bounty!

All meals and drinks are provided. You will take home a selection of liverwurst, blood sausage, pork chops, ground pork, stock, and lard!

TWO day option = Saturday and Sunday $600