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 [...]
November 3rd-6th 2022 Join Hand Hewn Farm at Shirefolk Farm for this 4-day Hog butchering and Charcuterie workshop. Starting with a live hog and ending with pâté and prosciutto and everything in between. This workshop is built to offer students the full spectrum of the pig. From raising pigs to on-farm slaughter and butchering and into the [...]
November 10th – 13th 2022 New Berlin, PA Join Hand Hewn Farm at the farmstead of Jim Chlebowski in this 4-day adventure into pork gastronomy. Nestled in the rolling hills of central Pennsylvania, Jim Chlebowski has been raising pigs for over a decade and has been seeking their best culinary uses ever since. Along with Hand Hewn [...]
Be a part of an unforgettable hands-on, culinary extravaganza. Our Whole-Hog workshops offer historical context, amazing food, cultural significance, and charming oddities that combine to create an unforgettable experience that you will not soon forget.
December 2nd thru the 4th This 3-day workshop will cover all the essentials of beef butchering at home starting on day one with humane handling and dispatch. Participants will be hands-on with the whole process of skinning, evisceration, sorting offal, and cutting into quarters. The second day will be all about butchering using basic tools [...]
During this hands-on workshop we will focus on a pasture-raised hog, walking through the entire process of how to efficiently, beautifully, and practically take a hog from pasture to plate ethically and humanely. Henry County, Kentucky author Wendell Berry will bless the hog by reading his poem “For the Hog Killing” on Friday morning as [...]
Join us February 24th -26th in Cedar Grove, North Carolina for a 3-day, whole-hog workshop with Eden's Meats. You hear a lot these days about knowing your farmer. Many don’t understand the full process of what it takes to put meat on the table. If you’d like to gain a deeper respect and appreciation for [...]
A four-day, hands-on class of pork butchering, history, charcuterie, salumi, and cookery. Eat like royalty and learn with us!
This workshop is for 3 days at Anderson Farms in Granville, OH hosted by Hand Hewn Farms. Meals will be provided during class. We will cover everything from dispatching the hog, processing it, and getting it ready to butcher, all the way through to the butchering process and into the cooking/curing process for nose to [...]
You hear a lot these days about knowing your farmer. Many don’t understand the full process of what it takes to put meat on the table. If you’d like to gain a deeper respect and appreciation for where your food comes from, COME JOIN US along with Doug Wharton and Andy Lane of Hand Hewn [...]
Join us at Farm One Eleven outside of Wheeling, WV. This class is 3 days of farm-to-table excellence. Learn all the needed skills to take a live pig from 'pasture to plate'. Each day focuses on specific parts of the process to help students thoughtfully understand the process from beginning to end over three fabulous [...]
If you are a Foodie, interested in nutritious food, a culinary junkie, wanting to learn more about charcuterie, or exploring the idea of raising pigs. Then this is the course for you. We are combining our 3-day Whole-Hog Workshop with our Charcuterie Workshop for a Four Day Master Class- with lots of options for attending [...]
