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.

I returned yesterday from my third trip to see Andy and Doug at Hand Hewn Farm over the past 4 years. They have taught me everything that I know about Charcuterie - preparation and curing meats well.Their teaching methods will return predictable results for any novice. If you want to learn about pig butchery and charcuterie, there is no better place on the planet.Their classes cater to both the homesteader and foodie. Both groups will have all their expectations met.The cost for their events is a steal. If you put into practice what you learn, it will change your life and everything you know about the "The Pig".
James Thornburg
I recently had the pleasure of attending a four-day pig butchery and charcuterie class with Andy and Doug at the Ark Farmstead, and I can confidently say it was one of the most enriching experiences of my culinary journey. From start to finish, the class was a perfect blend of hands-on learning, community spirit, and a deep appreciation for the craft of butchery.On the first day, we were welcomed into a warm and inviting space, where the instructors took the time to introduce themselves and share their passion for sustainable meat practices. The atmosphere was friendly, fostering an environment where questions were encouraged, and everyone felt at ease.As we moved through the days, we learned the art of butchery step-by-step, gaining confidence with each new skill. Andy and Doug were incredibly knowledgeable and patient, guiding us through the anatomy of the pig, teaching us about the different cuts of meat, and sharing their expertise on the best practices for handling and preparing each piece. Their respect for the animal and commitment to sustainability made a lasting impression, reminding us all of the importance of responsible sourcing.The highlight of the class was undoubtedly the hands-on experience of creating our own charcuterie. We experimented with making sausages, cured meats, and delicious pâtés. It was a joy to collaborate with fellow participants, sharing tips and laughter as we crafted our culinary masterpieces.By the end of the four days, I left with not only newfound skills but also a profound appreciation for the process of butchery. The class reinforced the idea that food is not just sustenance; it's a labor of love that connects us to our heritage and community. I walked away inspired, armed with recipes and techniques to share with family and friends, and a heart full of gratitude for the experience.If you're considering a pig butchery and charcuterie class, I wholeheartedly recommend this one. It’s an unforgettable journey that nurtures both the mind and spirit, leaving you with lasting memories and a deeper understanding of the culinary arts.
Kenneth Yeager
Definitely a 5 star experience that will be remembered for a lifetime, and one i will be coming back too. The guys have passion and excellence that all should experience in your pursuit of living life to the fullest.
Linford Yoder
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.
motzweaver
Andy & Doug are some of the best humans around! Coupled with phenomenal teaching skills, a plethora of wisdom and decent intelligence, your experience will be the best ever!Want it simple? If you're considering it, just do it!
Arlan Riehl
First let me say the 4 day charcuterie class is worth every penny and I highly recommend to anyone interested in learning about butchering/curing. I took this class because we wanted to start raising and processing hogs at home and I don't trust YouTube for instructions on how to complete that process. Doug and Andy were great at answering every single question I had as well as offering some other solutions for smoking, cooling etc to save us a lot of money during this process. I went from zero knowledge on butchering hogs to feeling comfortable with performing the process at home. That being said even if you don't want to raise your own, you can apply the knowledge learned to purchased cuts of meat and make all kinds of great things.
Chris Peck
Andy and Doug exceeded my very high expectations. They are incredibly knowledgeable and their ability to clearly communicate an incredible amount of information made it easy to learn. Their teaching style was enjoyable and often humorous. Furthermore, the food was absolutely delicious and their farm/barn/kitchen/classroom was beautiful and well equipped. I confidently recommend the whole hog and charcuterie course for anyone even remotely interested in the topic. I've considered adding hogs to our homestead and this gave me the knowledge and confidence I needed.
Trent Hayward
We had an awesome experience learning from Doug and Andy! They are great teachers, very thorough, and will answer any and all questions you have about anything related to this process. I would 100% do this again and recommend it to anyone interested at all in butchery, cooking, eating, or having fun:) Great class!!
Claire Whitehead
We learned so much from Doug and Andy. I highly recommend their workshops and merchandise if you are into butchering.
Lane Thames
This was an excellent opportunity to learn how to breakdown a pig and to learn of all the possibilities. It felt like a masterclass in butchering a pig. Thank you for the experience!
Earline Schmid
Two thumbs way, WAY up! I took the 3 day whole hog workshop hosted by Rock Hill Heritage Farm in October 2024. Doug and Andy have this relaxed easy going, storyteller way about them that draws you in and leaves you wanting more of their knowledge. Worth every penny! They haven't seen the last of me.
Alicia Matejka
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.
William Byers
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 !
Brian Burner
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.
Megan McCrorey
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.
john branstool
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!
Amy Musser
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!
Zaira Lupidi
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!
Phil Barkman
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.
Morgan Brenneman
We have had Hand Hewn Farms at our farm twice now. Seriously amazing. Super knowledgeable, great teachers, everyone loved the event. Highly recommend.
Danica Walker
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!
mark cassara
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.
K Golden
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Want us to visit your farm?

We offer educational hog harvest experiences on our farm and those of other willing farmers that want to take “nose-to-tail” to the furthest extent at their own farm. If you would like us to visit your farm feel free to contact us for pricing and availability.