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 [...]
Friday, October 1st– Sunday, October 3rd 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 [...]
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 [...]
THIS WORKSHOP IS SOLD OUT During this hands-on workshop, we will focus on two heritage hogs raised lovingly at Shirefolk Farm, walking through the entire process of how to efficiently, beautifully, and practically take a hog from pasture to plate ethically and humanely. On Day One we will gather for the solemn act of dispatching [...]
Join us November 12th thru the 14th for our beef butchering workshop. This 3-day workshop will cover all the essentials of beef butchering at home starting on day one with humane handling and dispatch. Participants will be hands-on for the whole process of skinning, evisceration, sorting offal, and cutting into quarters. The second day will [...]
A four-day, hands-on class of pork butchering, history, charcuterie, salumi, and cookery. Eat like royalty and learn with us!
On-Farm Pig to Plate Butchery Workshop September 23rd - 25th, 2022 In a world where many have lost the connection to the food they eat, we believe in food with meaning and respect. Our pigs spend their days filled with sunshine, fresh air, and noses in the dirt. We are partnering with a farm with [...]
Andy Lane and Doug Wharton of Hand Hewn Farm in OH will guide us through the steps to take “pig to plate” in a respectful and culinarily excellent manner over three days. (Day 1) Oct 21 - Field Harvest: Introductions over coffee Harvest Lunch Clean head, casings, etc. Blood sausage Pig fry and offal prep [...]
