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10990 Patterson Rd. Fresno, Ohio 43824

Phone: 330-503-3883

Email: Email Us

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We had a busy weekend! Our last charcuterie worksh

We had a busy weekend! Our last charcuterie workshop until September was a wonderful success. We had the privilege to work with an Iberico hog from @lewisville_permaculture . Over 4 days we processed and honored the pig with an array of preparations and learning opportunities for the students. We produced Jamons, morcilla, and other cured delights including capicola, salami, and lomo. All around, it was a great weekend. It is always satisfying to meet new people and share our passion with them.

#jamon #iberico #charcuteria #charcuterie #salami #salumi #pork #matanza #morcilla #curedmeat

Primavera, our new salami. We made this salami in

Primavera, our new salami. We made this salami in the fall during one of our charcuterie workshops. It slowly dried and matured over the winter and is now ready for our enjoyment. We called it Primavera due to the bright floral notes and clean finish.

#primavera #salami #salumi #charcuterie #curedmeat #sausage

When you take the main group of neck muscles off o

When you take the main group of neck muscles off of a pig shoulder you can cure it to make the ever-popular ‘capicola’. This one was wrapped in the peritoneum of the pig that was cleaned off all fat. It was then trussed and hung to dry/age/mature for 6 months. It is a beauty

#capicola #gabagool #coppa #curedmeat #salumi #charcuterie #housecured #meat #agedmeat #🍖

We have updated our visual aids to help students b

We have updated our visual aids to help students better understand anatomy and also where their knife needs to go when making certain cuts.

Removing the ‘aitch’ bone is a difficult task for a beginner and the shoulder blade can be quite confusing as well. These bones will help our students better understand the spatial relationship between bone and muscle.

#bones #pelvis #aitchbone #shoulderblade #scapula #butchering #visualaids

We usually read a poem and take a shot of Bourbon

We usually read a poem and take a shot of Bourbon before we kill the pig at our workshops but a bottle of 16 year @lagavulinwhisky is an excellent alternative.

📷 credit to @herd.ventures and @danieljames.raw

Why not revisit this simple video that was viewed

Why not revisit this simple video that was viewed well over 10 million times? After we open these hams we vacuum seal them and put them in our walk-in so we can enjoy them without the hams drying out over time.

At the time we made this video we had no idea so many people would be drawn to it for good and not so good reasons. Our business is in education about things like this magnificent culatello. This video made us realize that we have much more teaching to do.

Have you ever tasted culatello?

#ham #culatello #salumi #charcuterie #curedmeat #agedmeat #🍖

Boneless, cured, cold-smoked ham. Those in the kn

Boneless, cured, cold-smoked ham.
Those in the know would call this beauty a Speck. With careful attention to salt, spices, and cold-smoking this slowly crafted hunk of meat yields an amazing aroma and deeply complex flavors.

Although it may ruffle some feathers, we use it in carbonara at our workshops instead of guanciale🤫.

#speck #smokedham #schinken #ham #coldsmoked #charcuterie #salumi #cured #housecured #foodie #slowfood

Our workshops are great for learning new skills. B

Our workshops are great for learning new skills. Beyond that though, are the relationships that are built through learning and working together. Sharing meals and stories while working toward common goals. We feel very strongly that these events go further than teaching people about butchering, charcuterie, and cooking. They help us learn about ourselves and each other. We think we could all use some of that right now.

Our next workshop in North Carolina is a rare opportunity to experience a beef workshop away from our farm. Check it out and join us around the table.

#beef #🥩 #bovine #beltedgalloway #meateducation #steak #roastbeef # butcheringeducation #sharedtable #communitybuilding

🥓 Bacon 🥓 Always a crowd pleaser. This bac

🥓 Bacon 🥓

Always a crowd pleaser. This bacon was cured at one of our Charcuterie workshops, cold smoked for 20 hours and has rested in our walk-in for a little over a week. Now it is time to enjoy.

#bacon #🥓 #porkbelly #pancetta #coldsmoked #homecuredbacon #slowfood #charcuterie #salumi

Through the fall, winter and spring we put on butc

Through the fall, winter and spring we put on butchering and charcuterie workshops. Some of the workshops are at our farm while others are at host farms around the country. This is what our upcoming schedule looks like.

Nov 8-10: 3-day Whole-Hog Class - Palmyra, VA
Nov 15-17: 3-day Whole-Hog Class - Spotsylvania, VA
Nov 22-24: 3-day Whole-Hog Class - Ashland, OH
Dec 6-8: 3-day Beef Butchering Class - Salisbury, NC
Dec 13-15: 3-day Beef Butchering Class - Fresno, OH
Jan 17-18: 3-day Whole-Hog Class - Forest City, NC
Jan 24-26: 3-day Whole-Hog Class - New Castle, KY

As always, you can check out our website for more information or DM us with questions.

Cured, aged meat takes a great deal of patience. T

Cured, aged meat takes a great deal of patience. This ham, for example, was cured in May of 2021. After the curing time, we used a pig bladder and wrapped the entire ham with it to protect it during the aging process. It was trussed and hung to dry for about 24 months. Today we finally decided it was time to try it.

Many people are put off by the look of these aged meats without realizing the treasure that is inside.

At our hands-on workshops we teach people to create these culinary delights for themselves and taste the ones we have created for years at our farm.

#culatello #ham #🍖 #agedmeat #charcuterie #salumi #curedmeat #pumpkin #meatpumpkin

While we gear up for our butchering workshop seaso

While we gear up for our butchering workshop season, we are reminded how intoxicating it is to butcher, cure, and smoke your own meat. It is a joy for us to share how to take on this work and enable people to create high-quality food for their friends and family. It is so easy to go to the grocery store and yet, many people have found that doing the work with their own hands can enliven their spirts and nourish them in ways that they never thought possible.

#smokedmeat #bacon #coldsmoked #housemade #homemademeat #smokehouse

This dry-cured coppa, aka gaba-Ghoul, came from ou

This dry-cured coppa, aka gaba-Ghoul, came from our charcuterie workshop last October. After the curing time it was wrapped and trussed for aging. Now it is ready to be unwrapped and enjoyed!

Trick-or-treat for adults.🐷👻

#coppa #salume #charcuterie #gabagool #gabaghoul #pork #🐷 #🐽 #drycured #capicola #trickormeat

🩸🍫 Sanguinaccio dolce covered strawberries.

🩸🍫 Sanguinaccio dolce covered strawberries. 🍓

At our last charcuterie workshop we made a classic morcilla with rice with the pig blood but we also decided to use some of the blood to make sanguinaccio dolce. Basically it is a chocolate pudding with pig blood as a thickener. Since it was the beginning of strawberry season we decided to dip some strawberries in the Sanguinaccio as a new treat on our final charcuterie board.

We have a charcuterie workshop in October that is sold out but we will be traveling to North Carolina in December to put on a rare, off-site, 4-day, charcuterie workshop. Let us know if you want more information!

#charcuterie #pigblood #sanguinaccio #chocolatecoveredstrawberries #strawberries #sanguinacciodolce

Taking a rainy morning to check on some of our mea

Taking a rainy morning to check on some of our meats that have been slowly maturing in the shop.

#lonza #salami #salumi #curedloin #meat #meatlover #charcuterie #curedmeats #saltcuredporkloin

We recently had the privilege to travel to Alaska

We recently had the privilege to travel to Alaska to demonstrate and teach pork butchering at the first annual Alaska Homesteading Expo in Big Lake. While we were there we also had some time to check out the stellar landscape.

Next up is our 4-day Charcuterie Intensive Workshop at our farm in two weeks. Then we take a break to enjoy the beautiful spring in Ohio.

One of our favorite cures. A thoughtfully trimmed,

One of our favorite cures. A thoughtfully trimmed, boneless ham was cured at our charcuterie workshop last May. Since then it was cold smoked for over 60 hours and aged at our butcher shop till now. The result is a subtle but remarkably blissful ham that is great eaten raw but also divine on eggs Benedict and every use in between.

#speck #schinken #ham #coldsmoked #curedmeat #agedmeat #🍖 #charcuterie #salumi

These ‘capicola’ were wrapped in beef bungs an

These ‘capicola’ were wrapped in beef bungs and tied before Thanksgiving. Since then they have been slowly losing moisture till their maturation peaks for the best possible results. Not all products are aged this long and some products are aged much longer.

#meat #agedmeat #curemeat #carnivore #salumi #porkshoulder #gabagool #capicola #charcuterie

We have worked for years refining our craft and fi

We have worked for years refining our craft and finding new and more approachable ways you can teach what we have learned. Our in-person classes are invigorating, entertaining, informational, and inspiring. Join us at a workshop and find out why we get all those 5⭐️ Reviews.

#charcuterie #charcuterieboard #curedmeat #ham #prosciutto #jamon #coppa #capicola #salami #salumi #pate #lonza #culatello #nduja #fiocco #speck

It was time to renew our king whetstones. This is

It was time to renew our king whetstones. This is the 300 grit that we have been using for the past 6 or 7 years. Compared to the new one , it looks like we were able to squeeze plenty of life out of this old stone.

#whetstone #sharpening #knifesharpening #outwiththeoldinwiththenew #staysharp

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