Join us at Rockhill Heritage Farm in Hershey, Pennsylvania, for an unparalleled deep dive into the world of butchering and curing. This exclusive 3-day workshop is designed for those who are passionate about transforming pork into exceptional cured meats, sausages, and salami. Together, we’ll explore the rich traditions of European-style charcuterie, focusing on whole-muscle cures and the timeless craft of sausage-making.

This is more than just a class—it’s a hands-on, immersive experience that will take you step-by-step through butchering a pig with curing in mind. From carefully selecting the right cuts for charcuterie to grinding, seasoning, stuffing, and curing sausages and salami, every aspect is done with precision and purpose. We’ll also focus on the art and science behind curing whole-muscle cuts, such as coppa, prosciutto, and lonza, ensuring you leave with the knowledge to recreate these masterpieces at home.

Throughout the workshop, participants will be fully engaged in every step, with guidance and instruction based on years of expertise and real-world application. You’ll learn not just the techniques but also the “why” behind every cut, grind, and cure, giving you a deeper understanding of how to work with pork in your own kitchen or curing space.

And what better way to celebrate this learning than by enjoying the fruits of your labor? Over the course of the workshop, we’ll share meals made directly from the very pig we’re working on, offering a true nose-to-tail dining experience. This isn’t just a class—it’s a feast, an education, and an unforgettable experience all rolled into one.

Whether you’re a home chef eager to elevate your charcuterie game or simply curious about the process, this workshop is for you. Space is limited to ensure every participant receives hands-on instruction and personal attention.