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 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
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
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.
KJG Olden
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.
Brian Vargo
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!
Marshall Jewett
Very happy to have attended this coarse!!! Doug and Andy are great instructors!! Looking forward to the beef coarse.
Mike Johnson
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!!
Jason Cobb
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.
Matt Kaminski
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.
Marian Wilson
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
Coffee, Chickens, and Jesus
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.
Danica Walker
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!
Preston Lee
Such a fantastic workshop with Andy and Doug. The learning experience was epic!
val morrow
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.
Yazmin Whorley
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.
Mike Hughes
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.
Cheryl Hansen-furr
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.
Kelly Brown
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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.