April 13th – 15th 2019 in Athens, Ohio

Hand Hewn Farm will  lead the harvest, butcher, and charcuterie workshop. It is our attempt to practice and spread traditions in animal harvest that are being lost in a society glorifying fast, cheap, and easy. Hands on learners will take that traditional knowledge and practice to apply when they get home. We will strive to have a no waste process so attendees can really appreciate what “nose to tail” means. Training slots will be capped at 12 per workshop day to ensure maximum attendee practice and trainer interaction.

Saturday Apr. 13th  -Day one is the somber work of killing the homestead pig, scalding and scraping their hair, and cleaning the carcass to cool for the next day of butchering. True nose to tail requires access to the entire animal, therefore we harvest and utilize the offal (heart, kidneys, liver, spleen, caul fat, stomach, and intestines) for use over the next days of workshop.

Sunday Apr. 14th – There will be an ongoing discussion about the various ways hogs can be butchered and have been butchered throughout history. This is a great way to inform attendees how they can process their own hogs in a variety of ways. All attendees will be involved in the process of cutting, trimming, and grinding throughout the day to hone skills that can be used at home.

Monday Apr. 15th – Day three is a joyful celebration of the endless ways pork can be preserved and prepared. Various forms of Charcuterie will be covered ; sausage, prosciutto, bacon, pancetta, capicolla, lardo, morcilla, crepinettes, the list could go on and on.

Lodging options are available. To sign-up contact Paul from Woodland Ridge Farm at (740)591-4906 or email at info@wrfarmlearning.com