Our “Make and Take” classes allow you to come to the farm and experience an on-farm butchering experience with others in our cozy farm butcher shop. We will eat and drink well, and create wonderful food for you to take home to your own table. Select a class below to read more about each offering. [...]
Join Reformation Acres at Hand Hewn Farm for this unique agriculture to culinary experience. Over the course of three days we will be taking a heritage, mangalitsa hog from pasture to pâté and more. All three days offer intense hands on experiences from humane slaughter all the way to salami production. The entire pig will [...]
Our Dry curing class will focus on the ancient art of adding salt to meat to create luxurious cured meats that have become famous throughout the world. The students will start with half of a hog and break it down into popular cured meat cuts. Prosciutto from the ham, Pancetta from the belly, lonzino from [...]
This past March Matt B. came up to Hand Hewn Farm in Fresno, OH and went through our 3 Day Whole Hog Intensive Workshop. It was a great time and he learned how to respectfully harvest, butcher and make use of almost every part of the pig. Matt decided to have Doug and Andy down to Middle [...]
Friday, March 22nd – Sunday, March 24th Join Doug Wharton and Andy Lane of Hand Hewn Farm for a three-day exploration of how to efficiently, beautifully, and practically take a homestead hog from pasture to plate. One forest raised, heritage hog will be our focus for all three days. Day one we will show how to humanely [...]
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 [...]
SEPTEMBER 7TH 8TH AND 9TH 9:00AM – 5:00PM For this early-season workshop we are partnering with Summerland Farm and utilizing two of their homestead hogs. This workshop will focus on all the hog processing aspects that one would need to do it on their own farm or homestead. Each day has a new focus so [...]
Saturday, November 23rd 1:00pm – 5:00pm The incomparable bacon! Experience what it take to turn belly in to bacon. In this class we will cover the basics of pork butchering and most specifically, pork belly. You will learn how to cut your own bacon, cure it, smoke it, and fry it to dazzle your friends, [...]
Our most intense and adventurous class. This 6 hour course covers, meat selection, fat ratio, grinding, seasoning, mixing, stuffing, fermenting, and curing your own salami. We will walk attendees through the whole process of making three basic salamis from European standards. A lunch of cured meats, fruit, cheese, and bread will be provided. After the [...]
Join Doug Wharton and Andy Lane of Hand Hewn Farm for a three-day exploration of how to efficiently, beautifully, and practically take a homestead hog from pasture to plate. One forest raised, heritage hog will be our focus for all three days. Day one we will show how to humanely kill, collect blood, scald, dehair, harvest offal, [...]
For this January workshop we are partnering with homesteading friends, the Fugates, in Spring City, Tennessee. We will be utilizing two of their homestead hogs for this workshop and will focus on all the hog processing aspects that one would need to do it on their own farm or homestead. Each day has a new [...]
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, join Doug Wharton and Andy Lane of Hand Hewn Farm for a three-day [...]
