Join us October 19th from 6-9pm again at our second ‘Table at the Farm’ event featuring pork cured in the old world styles of Italy, Spain, France, and Germany, along with local cheeses, breads, and salad. This celebration will take place in our newly constructed high tunnel on the hill that overlooks much of the [...]
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 [...]
We are taking our show on the road! Not too far down the road though. This time we are headed to Redemption Farms in Western PA. This three-day workshop will focus on all aspects of taking a pig from the field and transforming it into delicious food just as it was intended to be. Day [...]
Everything we do except we are doing it at Pig and Leaf. On Day One we will gather for the solemn act of dispatching one of the excellent hogs that Cliff is raising and collecting the blood, as well as exploring its culinary uses such as blood sausage. You will learn how to scald and de-hair [...]
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 [...]
Join Andy Lane and Doug Wharton of Hand Hewn Farm to learn how to take a whole hog and turn it into delicious craft meats that will delight your tastes and impress your family and friends. Nearly every part of the hog can be transformed into distinct and delectable flavors through the process of salt [...]
Become a charcuterie pro! Join Andy Lane and Doug Wharton of Hand Hewn Farm to learn how to take a whole hog and turn it into delicious craft meats that will delight your tastes and impress your family and friends. Nearly every part of the hog can be transformed into distinct and delectable flavors through [...]
This three-day farm to plate charcuterie instruction will guide you through slaughter, butchering, advanced butchering for curing, and finishing with cures. Day one will start with humane slaughter and initial butchering breakdown. Day two will be butchering to cure as well as the science behind curing. Day three will be about salami, smoking, aging, and [...]
