Discover the Art of Farm-to-Table Butchering, Cooking, and Curing
Join us at Hand Hewn Farm for our immersive educational workshops that delve into the captivating world of on-farm pig butchering, cooking, and curing. Led by seasoned experts Andy and Doug, who possess over a decade of experience, these workshops are a unique opportunity to witness the entire journey of transforming a live pig into succulent pork chops, delectable prosciutto, and exquisite pate.
At Hand Hewn Farm, we believe in sharing our knowledge and passion for sustainable farming practices, traditional butchery techniques, and the art of preserving. That’s why we travel to various participating farms throughout the fall, winter, and spring seasons, as well as host classes at our own farm butcher shop. We are dedicated to spreading our expertise far and wide, empowering individuals with the skills to craft exceptional culinary creations from start to finish.
To ensure an enriching learning experience, we keep our class sizes intentionally small. This intimate setting allows for personalized instruction, fostering an environment where questions are encouraged, and hands-on practice is emphasized. Whether you’re a farmer, homesteader, chef, or simply a food enthusiast, our workshops provide a rare opportunity to immerse yourself in a wealth of knowledge and expertise all in one place.
Not only will you acquire invaluable skills in pig butchering, cooking, and curing, but our workshops also serve as a platform to connect with like-minded individuals. You’ll have the chance to forge meaningful connections with fellow farmers, homesteaders, chefs, and foodies who share your passion for sustainable, farm-to-table practices.
Visit our Events page to explore our upcoming workshops and secure your spot in these unforgettable 3- or 4-day events. Don’t miss out on this extraordinary opportunity to expand your culinary repertoire, deepen your understanding of traditional food production, and join a vibrant community of dedicated individuals. Join us at Hand Hewn Farm and embark on a transformative journey from farm to table.
Check out what former workshops students have had to say about their experiences.
Second event attended, Handhewn never disappoints! Andy and Doug are so knowledgeable of new and old world techniques and able to teach to any level of experience.
I had the opportunity to take Hand Hewn Farms 3 Day Hog Butchering class at Roch Hill Heritage Farm last weekend. Doug and Andy put on a workshop with Kelly, Kat and family that i will never forget.Without spoiling for future students, let me just say that the experience was inspirational. From the reverence that was shown to the animal, the hospitality and respect that was given to students, and most importantly the well-spring of information that was offered made the weekend unforgettable.In addition to the hands-on work that was offered there were culinary offerings that were presented that 5 star to say the least.From the deviled offal's, to the Goetta, homemade liverwurst, and a five-year aged Prosciutto that surpassed any Parma ham that i ever had, every food preparation was prepared, handled, and explained with care and respect.Doug and Andy are clearly passionate about what they do, and it shows. That being said their care and respect for what they do permeates the weekend as well as all of their creations.I could go on and on, but I would rather simply recommend to anyone who wants to understand the real meaning of "Farm to Table" or 'Slow Food to take the opportunity to book this class!Thank you Both !
I flew from the west coast to the east coast to take their butchering class and it was worth it. Very informative and fun class.
Knowledgeable and skilled in the art of pork processing. From beginning to end a wonderful experience was had. Can't wait to get busy and try out all the new skills learned. Would definitely recommend and plan on being back! Thank you for the amazing hospitality and the wealth of knowledge shared!
The charcuterie class was amazing, I initially signed up for the class to learn about butchering but I had no idea about how amazingly uncomplicated charcuterie was. Do not get me wrong its not a simple course and you are not in a typical class room setting you are performing task from start to finish, actual hands on instructions that help embed the knowledge. There was so much to absorb that I am sure I I'll need to take the course again, Like one other attended did. Andy and Doug were both extremely knowledgeable as well as experienced and patient. They are true old school artisans keeping alive a lost art. I recommend their course to anyone.
I had been considering butchery for a long time and started thinking this would be a great retirement (career) move. I have attempted to write this review a few times. Couldn't stop writing great stuff about this educational offering.I'm holding myself to a list:1. Aligned with my philosophy on being mindful stewards of our environment, food sources, resources, etc.2. Andy and Doug are skilled educators. They research the material and have built a community of mentors to learn from. They are Butchery Evangelists, of sorts.3. It was wonderful to be on the farm4. The 4 days were a riot with some deep moments that really meant a lot to me.5. Andy and Doug are a perfect pair(ing). Andy seems more analytical and devoted to detail. Doug seems like a butchery spiritual guru leading us in rituals to honor the pig and all that supports its growth.I plan on keeping my eyes on these guys to see what is next for them. It will be creative and it will be necessary.Thank you Hand Hewn Farm!
Hand Hewn Farm is a hidden GEM! My husband and I took the 4 day Charcuterie workshop back in March and what a wonderful experience it was. These guys bring an exquisite culinary experience to little ol' Ohio by teaching the way pork was meant to be enjoyed. The class was a medley of butchering, so that everything is used and preparing/curing using methods (both old and new) from all over the world. The wealth of knowledge you will gain is unmatched. I cannot recommend this workshop enough it was worth every penny!
I cannot recommend this workshop highly enough. Doug and Andys’ level of skill and knowledge is phenomenal, but they keep the atmosphere relaxed and inviting. You’ll learn a lot, and you’ll have a blast doing it!
Andy and Doug are extremely knowledgeable and great teachers making the 4 day whole hog/charcuterie workshop is second to none. The hands on learning allows individuals of all different skill and knowledge levels to feel comfortable asking questions and trying new techniques. I would highly recommend this one of a kind experience.
We have had Hand Hewn Farms at our farm twice now. Seriously amazing. Super knowledgeable, great teachers, everyone loved the event. Highly recommend.
There are masters of a craft that make one feel as though their knowledge and skills are unattainable.Then there are masters who teach and inspire people to say “Hey! I could do THAT!”Andy & Doug are the latter.We’ve had them come teach on multiple occasions and will continue to do so without hesitation.
December 2023: I am updating this review; I had the opportunity to participate in Andy and Doug’s’ three day class for the second time. I cannot say enough about the experience. They are excellent teachers and share their craft with patience and passion. Leaving this class one starts to think how can I join another of their workshops. The experience of learning old world charcuterie processes and enjoying what you have made on day three brings the experience to another level. You can see my review from a few years ago, the class is just as enjoyable the second time. You can see their videos on YouTube under “handhewnfarms” - check them out for inspiration. Follow them online, take one of their workshops and support our local farm families!November 2020: The three day hog butchery class was more than expected. Andy and Doug teach butchery and charcuterie with a passion and knowledge that is a rare find. It is mostly a lost art what they do. Sharing their knowledge, techniques, wisdom and recipes helps to inspire people to seek out the finest ingredients and try making some of your own product.This class was extremely enjoyable and whether you are a current pig farmer, a chef, a home cook, or someone interested in butchery/charcuterie; this is a must do on your list.Andy and Doug - I appreciate you and thanks for sharing your passion and knowledge!
Doug, Andy, and the group made the workshop a fun relaxed place to learn about processing, curing, and creating tasty pork cuts. Whether you are a beginner or a seasoned veteran, you will always learn something new.
I can't say enough good things about Doug and Andy. During my three day pig-to-plate course they proved themselves to be utmost professionals with the rare ability to clearly share thier knowledge with others.
Andy and Doug (and hosts) have really created something special. They treat the pig with the ultimate respect throughout the entire process and you get to eat amazing food with great people while you learn! Highly recommended!
Very happy to have attended this coarse!!! Doug and Andy are great instructors!! Looking forward to the beef coarse.
As an educator, this was the best professional development I have ever attended. As a general rule of thumb, I am rarely speechless. Dinner on Saturday left me speechless and breathless. As a foodie who has spend more than 20 years in the hospitality industry, I can count on my fingers the number of truly memorable meals; to be exact, three. This was the fourth meal that left me with a true respect for a craft that I considered I knew a lot about.If you have ever had a meal that left you not wanting to take another bite because that meant the meal would be over sooner. This was one of those experiences. It wasn't just the experience; it was the thoughtfulness and respect that went into honoring the life of a hog. I will be back again for another pig class. I will also be back to do the beef butchery class. Incredible experience! Incredible time! Incredible job!!
Worst Restaurant Ever! Totally kidding. If you are here reading this, it’s safe to assume you are at least mildly interested in this work shop. Andy and Doug are incredibly humble and knowledgeable. I promise wether you have been a butcher for a career or new to homesteading, you will for sure walk away with something.If you were like me, I saw the price and was hesitant to pull the trigger because it was quite the investment. I can whole heartedly say it is worth every penny. They are very good cooks and can show you that utilizing the animal to it’s entirety is not only feasible but delicious.Also, do the whole workshop. They sold partial tickets for the one I attended and the ones whole left after day 2 certainly regretted it. You will leave with a mountain of knowledge and new skills. Cannot recommend enough. Take lots of photos and notes. After everyday I would “download”( take notes) all the information for that day. Ask lots of questions and be ready to jump right in the first hour of being there. It is drinking from a fire hose the amount of information received so be ready and open to receive.
Great Class ,Learned Alot, Hands On, Explained in detail ,words we could understand,an actually see up close an learn alot more,looking forward to another class.
We have wanted to take this workshop for a couple years and my husband and I were finally able to do so.They have managed to make this workshop into an art form and every little detail has been meticulously thought of.They are both amazing teachers, and this was worth every penny to introduce us into the world of harvest and curing pork.It is sparked an unrealized passion for this craft and goals for us here on our Farmstead.Alex & Leah
Amazing class! Andy and Doug were fun, super knowledgeable and very patient. Highly recommended having them to your farm or attending a class. We will never forget this experience. It’s not just a class it’s an amazing experience.
Doug & Andy truly know their craft. It is evident in their passion for what they do and the skill in which they teach others the art of butchering. You will not regret participating in one of their workshops!
Such a fantastic workshop with Andy and Doug. The learning experience was epic!
This class was a life experience. Thank you to Hand Hewn for flying out to California to teach this class. Couldn't ask for better instructors, these guys know exactly what they're doing.
I take a lot of training classes. This is the best class in any topic I've attended. The instruction from Andy and Doug was thorough and easy to follow. The hands-on experience this class provides takes the idea of doing it yourself and makes it a reality. I plan to join more of their classes soon.
Not only was it educational, it was fun. Been doing pigs on my own for years. Definitely worth freezing my skinny old butt off to learn to do things correctly.
Whether you are a seasoned homesteader, local butcher, home chef, or have a few Michelin stars under your belt, this is the educational opportunity you're hoping in your heart it will be. The experience, thoughtfulness, and honor imbued in this workshop allow you to take so much more from it than you anticipate beforehand. Having interned with a local butcher prior to this workshop, and wondering how to make a home-based, pared-down version with more complete use of the animal and its sacrifice possible, my husband and I now feel exponentially more confident, thanks to Andy and Doug. If you are wondering whether your high expectations will be met regarding any aspect of hands-on learning, you're overthinking it. Sign up, show up, ask ALL of the questions, have a beautiful time, embrace the outhouse (best used with the door open), and leave feeling like you have a renewed appreciation and respect for yourself and your food cycle.
This was an amazing experience that exceeded our expectations in every way. Doug and Andy were great and unbelievably knowledgeable and very good teachers. Looking forward to do another workshop with them in the future.
Hand Hewn Farm’s 3-day whole-hog workshop was an incredibly informative and enjoyable experience. I cannot recommend it highly enough! If you want to learn the art of charcuterie with a great group of people this is the place.
I have to be honest, this is the best course I have ever taken. Andy and Doug make whole hog butchery easy to understand and follow. This course was eye opening for me and I fully endorse this course for anyone who wants to learn butchery and use the whole animal!
Andy and Doug are excellent teachers, had a great experience and learned a lot about butchering and preparing the beef, I plan to be back for the hog workshop!
I have taken two classes with Doug and Andy and loved them. The first was a gift to me, the second I gifted to a good friend. Perfect! These guys are smart, knowledgeable, and careful teachers. The food we eat ate the workshops is to die for. Best part, they both have killer senses of humor. You can't go wrong with these cats.
What an amazing experience! Starting with how to properly dispatch the pig in the most humane way possible. To butchering and finding ways to use every single part of the hog, as a respect to the animal and not let anything go to waste. Finishing with properly curing / preparing the meat in ways that make it even more tasty than you could imagine. Truly a wonderful experience for anyone looking to learn a new skill, or to just learn more about where our food actually comes from. Andy and Doug, thank you for a great time and I look forward to the next one!
The Hog Butchering workshop put on by Hand Hewn Farm exceeded my expectations! Andy and Doug are both excellent teachers and they work well together to give participants a very hands on experience. I left this workshop feeling much more confident and prepared to take on raising and butchering my first hogs next year. I particularly enjoyed all the excellent food and charcuterie we made and enjoyed each day. Thank you Andy and Doug for creating such a fantastic workshop!
And amazing, communal experience that showcases the dedication taken to humanely harvest an animal and use all of its parts. The possibilities are literally endless for amazing food from your own animal!
I would recommend studying under these gentlemen without hesitation. Erudite, witty, and personable, Doug and Andy are also skilled and patient instructors who led our group through three full days of taking a pig from pasture to plate.The foods we made under their tutelage were absolutely delectable, as were the samples of their own cured meats that they brought along for the final feast.All throughout, they made sure that the pig was treated with the dignity befitting a creature whose life had become dedicated to "the change of hogs into people, not the other way around."I wish them all the best as they carry out their vocation of planting prosciutto seeds wherever they may go.
Fantastic Experience! Andy and Doug are gifted educators with a wealth of knowledge and experience. I gained valuable insight into hog processing, butchering and culinary yummy-ness.
The guys were great! A lot of information being taught, but they still kept the class laughing. I highly recommend talking the three day.
Time with Andy and Doug is worth every penny spent & every mile driven. You will be better as a result. Keep up the great work gentlemen!
I can't say enough good things about the few days I spent with great people, great teachers, I learned from all of you! Mindfulness of the animal's welfare to the sacredness of using every bit of the harvest, to building community. We were on information overload! The art of farming local and processing humanely need not be a dying art! This is the answer to large processing plants that are at the whims of government largess mismanagement.
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