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, make blood sausage, clean casings, devil kidneys and more.  Day two we will explore various traditions in the butchering of hogs and the culinary reasons for the differences. As we break down the animal, we will discuss preservation techniques as well as fresh options for each part of the pig. Offal from day one will be prepared for lunch, lard will be rendered, and all parts for the pig will be used. Day three we dive even deeper into traditions and cultures that have found innovative and delicious ways to use all the wonderful pieces that pig gives. Participants will take home 5 lbs of sausage, some rendered lard, and a small pâté to share with friends. Spots are very limited.  Purchase Tickets Here