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10990 Patterson Rd. Fresno, Ohio 43824

Phone: 330-503-3883

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Cured, aged meat takes a great deal of patience. T

Cured, aged meat takes a great deal of patience. This ham, for example, was cured in May of 2021. After the curing time, we used a pig bladder and wrapped the entire ham with it to protect it during the aging process. It was trussed and hung to dry for about 24 months. Today we finally decided it was time to try it.

Many people are put off by the look of these aged meats without realizing the treasure that is inside.

At our hands-on workshops we teach people to create these culinary delights for themselves and taste the ones we have created for years at our farm.

#culatello #ham #🍖 #agedmeat #charcuterie #salumi #curedmeat #pumpkin #meatpumpkin

While we gear up for our butchering workshop seaso

While we gear up for our butchering workshop season, we are reminded how intoxicating it is to butcher, cure, and smoke your own meat. It is a joy for us to share how to take on this work and enable people to create high-quality food for their friends and family. It is so easy to go to the grocery store and yet, many people have found that doing the work with their own hands can enliven their spirts and nourish them in ways that they never thought possible.

#smokedmeat #bacon #coldsmoked #housemade #homemademeat #smokehouse

This dry-cured coppa, aka gaba-Ghoul, came from ou

This dry-cured coppa, aka gaba-Ghoul, came from our charcuterie workshop last October. After the curing time it was wrapped and trussed for aging. Now it is ready to be unwrapped and enjoyed!

Trick-or-treat for adults.🐷👻

#coppa #salume #charcuterie #gabagool #gabaghoul #pork #🐷 #🐽 #drycured #capicola #trickormeat

🩸🍫 Sanguinaccio dolce covered strawberries.

🩸🍫 Sanguinaccio dolce covered strawberries. 🍓

At our last charcuterie workshop we made a classic morcilla with rice with the pig blood but we also decided to use some of the blood to make sanguinaccio dolce. Basically it is a chocolate pudding with pig blood as a thickener. Since it was the beginning of strawberry season we decided to dip some strawberries in the Sanguinaccio as a new treat on our final charcuterie board.

We have a charcuterie workshop in October that is sold out but we will be traveling to North Carolina in December to put on a rare, off-site, 4-day, charcuterie workshop. Let us know if you want more information!

#charcuterie #pigblood #sanguinaccio #chocolatecoveredstrawberries #strawberries #sanguinacciodolce

Taking a rainy morning to check on some of our mea

Taking a rainy morning to check on some of our meats that have been slowly maturing in the shop.

#lonza #salami #salumi #curedloin #meat #meatlover #charcuterie #curedmeats #saltcuredporkloin

We recently had the privilege to travel to Alaska

We recently had the privilege to travel to Alaska to demonstrate and teach pork butchering at the first annual Alaska Homesteading Expo in Big Lake. While we were there we also had some time to check out the stellar landscape.

Next up is our 4-day Charcuterie Intensive Workshop at our farm in two weeks. Then we take a break to enjoy the beautiful spring in Ohio.

One of our favorite cures. A thoughtfully trimmed,

One of our favorite cures. A thoughtfully trimmed, boneless ham was cured at our charcuterie workshop last May. Since then it was cold smoked for over 60 hours and aged at our butcher shop till now. The result is a subtle but remarkably blissful ham that is great eaten raw but also divine on eggs Benedict and every use in between.

#speck #schinken #ham #coldsmoked #curedmeat #agedmeat #🍖 #charcuterie #salumi

These ‘capicola’ were wrapped in beef bungs an

These ‘capicola’ were wrapped in beef bungs and tied before Thanksgiving. Since then they have been slowly losing moisture till their maturation peaks for the best possible results. Not all products are aged this long and some products are aged much longer.

#meat #agedmeat #curemeat #carnivore #salumi #porkshoulder #gabagool #capicola #charcuterie

We have worked for years refining our craft and fi

We have worked for years refining our craft and finding new and more approachable ways you can teach what we have learned. Our in-person classes are invigorating, entertaining, informational, and inspiring. Join us at a workshop and find out why we get all those 5⭐️ Reviews.

#charcuterie #charcuterieboard #curedmeat #ham #prosciutto #jamon #coppa #capicola #salami #salumi #pate #lonza #culatello #nduja #fiocco #speck

It was time to renew our king whetstones. This is

It was time to renew our king whetstones. This is the 300 grit that we have been using for the past 6 or 7 years. Compared to the new one , it looks like we were able to squeeze plenty of life out of this old stone.

#whetstone #sharpening #knifesharpening #outwiththeoldinwiththenew #staysharp

🍖 Cleaning and opening a section of pork loin t

🍖 Cleaning and opening a section of pork loin that has been drying for the past 4 months. After it was cured, it was cased in a beef bung and netted. Now we get to open it and see the results. In Italy 🇮🇹 this would be called a lonza. This one was cured with salt, pepper, orange peel that had been soaked in rum, home grown fennel seeds and Calabrian pepper. It will soon be featured on charcuterie boards at our workshops.

#curedmeat #lonza #salumi #charcuterie #porkloin #porkchop #beefbung #netting #meat #drycuredmeat #🐷

In our modern society it has become a rarity to wo

In our modern society it has become a rarity to work together toward simple common goals. Do we still gather together to watch popular sporting events or for holidays? Of course, but to work together to produce food and enjoy a task communally has, sadly, become more and more scarce.

Part of our work is to help people see the value in working together, realizing that we can rely on each other.

A beautiful shot by @sixbucketsfarm of our work with @theberrycenter two weeks ago.

#manyhandsmakelightwork #forthehogkilling #butchery #butcherday #wendellberry #pig #hog #🐷

These little trays are not a common sight in Ameri

These little trays are not a common sight in America but in Spain 🇪🇸 they are often seen under their famous Jamons to collect any fat that drips off of the hams.

In our shop we have hams that hang in the open air and they often just drip onto the floor… until now🤩. These will contain the fat that drips from the hams and keep our floor fat free.

#jamon #ham #fatdrip #charcuterie #charcuteria #salumi #prosciutto #curedmeat #preservedfood #foodie #slowfood #driptray #hamdrip #🍖

This is what happens we bring our charcuterie to s

This is what happens we bring our charcuterie to share.

We love sharing our cured meat work from years past with new groups of people.

#charcuterieboard #timelapse #salumi #charcuterie #prosciutto #culatello #fiocco #speck #capicola #lonza #salami

This cured belly came from one of our older pigs i

This cured belly came from one of our older pigs in 2019. We cured it, rolled it, capped the ends to protect them during aging, trussed it tightly, and then let it age for the last 5 years. A great way to start the new year.

#pancetta #pancettaarrotolata #curedbelly #pork #charcuterie #salumi #curedmeat #agedmeat

We don’t always show the work it takes to get in

We don’t always show the work it takes to get into one of our dry cured hams. This is a culatello we wrapped in a pig bladder two years ago. It has finally matured and supplied us with a fantastic Christmas present this year.

#homecured #salumi #culatello #ham #curedham #curedmeat #🍖 #charcuterie #ham #christmasmeat

🥓Makin that Smokey Bacon! 🌬️ 🔥 There’

🥓Makin that Smokey Bacon! 🌬️
🔥 There’s nothing quite like the aroma of freshly smoked bacon wafting through our shop. After its time in the smoker, our bacon takes a well-deserved rest, allowing flavors to mingle and intensify. The anticipation is real, and the payoff is blissful. 🍽️✨
#bacon #smokedbacon #charcuterie #homemademeat #homecured #smokeshow #hamhock #baconbliss #smokedtoperfection #homemadebacon

⭐️ “The butchering went very well. I will co

⭐️ “The butchering went very well. I will continue to say, your workshop is one of the best things I’ve ever done as far as learning a skill. Seriously. I’ve done lots of stuff in my life. I have a PhD, and have done so many education and training programs in the Marine Corps. In fact, I’m currently doing another 2-year long program called Army War College. And, hands down your 3-day workshop is as valuable as anything I’ve done.

Why it took me until being 42 to learn this is sad. But, I have half a life left to use these skills! Kudos to you two.”

After coming to one of our workshops, Jason sent us this message.

We often get asked if our classes fully equip people for the intended work. This is a resounding yes! We will be posting our winter and spring schedules soon.

It is time to cut some beef. If you are looking

It is time to cut some beef.

If you are looking for a Christmas present for that special someone that has everything, give them an immersive experience in beef butchering.

December 8th-10th at our farm butcher shop. Amazing people, wonderful farm-to-table meals, and an unforgettable learning experience.

#beef #butchering #beefbutchering #slowfood #learningexperience #homesteading #diybutcher

Our final meal of our German Butchering and Sausag

Our final meal of our German Butchering and Sausage class with @feliiiiiiiiiiiiix. It was an amazing learning experience for all involved. From day one blutwurst all they way to the end with pizza leberkase. Felix has a mastery of sausage making that you don’t often find in the U.S.

He said he would be willing to return next year so maybe we will see him again. I am sure we will be sharing more from this class in the future but for now we are enjoying the variety of wursts we made at the class.

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