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.
Excellent
Attended a course they had at Rock Hill Heritage Farm in Hershey, Pa Oct 2024. It was a great experience. It was a well taught course. They were very friendly and by the end of the course it seemed as though had known them for years. Every part was educational including "downtime ". They would take time to answer questions and work directly with each attendee as needed. I would recommend anybody interested to definitely go through a course.
Keep it up Guys! ,
🐓
Keep it up Guys! ,
🐓
Andy and Doug's 4 day workshop took the "scary" out of home butchery for us. It was an amazing experience learning their methods, all while encouraging us to learn our own.
I returned yesterday from my third trip to see Andy and Doug at Hand Hewn Farm over the past 4 years. They have taught me everything that I know about Charcuterie - preparation and curing meats well.
Their teaching methods will return predictable results for any novice. If you want to learn about pig butchery and charcuterie, there is no better place on the planet.
Their classes cater to both the homesteader and foodie. Both groups will have all their expectations met.
The cost for their events is a steal. If you put into practice what you learn, it will change your life and everything you know about the "The Pig".
Their teaching methods will return predictable results for any novice. If you want to learn about pig butchery and charcuterie, there is no better place on the planet.
Their classes cater to both the homesteader and foodie. Both groups will have all their expectations met.
The cost for their events is a steal. If you put into practice what you learn, it will change your life and everything you know about the "The Pig".
I recently had the pleasure of attending a four-day pig butchery and charcuterie class with Andy and Doug at the Ark Farmstead, and I can confidently say it was one of the most enriching experiences of my culinary journey. From start to finish, the class was a perfect blend of hands-on learning, community spirit, and a deep appreciation for the craft of butchery.
On the first day, we were welcomed into a warm and inviting space, where the instructors took the time to introduce themselves and share their passion for sustainable meat practices. The atmosphere was friendly, fostering an environment where questions were encouraged, and everyone felt at ease.
As we moved through the days, we learned the art of butchery step-by-step, gaining confidence with each new skill. Andy and Doug were incredibly knowledgeable and patient, guiding us through the anatomy of the pig, teaching us about the different cuts of meat, and sharing their expertise on the best practices for handling and preparing each piece. Their respect for the animal and commitment to sustainability made a lasting impression, reminding us all of the importance of responsible sourcing.
The highlight of the class was undoubtedly the hands-on experience of creating our own charcuterie. We experimented with making sausages, cured meats, and delicious pâtés. It was a joy to collaborate with fellow participants, sharing tips and laughter as we crafted our culinary masterpieces.
By the end of the four days, I left with not only newfound skills but also a profound appreciation for the process of butchery. The class reinforced the idea that food is not just sustenance; it's a labor of love that connects us to our heritage and community. I walked away inspired, armed with recipes and techniques to share with family and friends, and a heart full of gratitude for the experience.
If you're considering a pig butchery and charcuterie class, I wholeheartedly recommend this one. It’s an unforgettable journey that nurtures both the mind and spirit, leaving you with lasting memories and a deeper understanding of the culinary arts.
On the first day, we were welcomed into a warm and inviting space, where the instructors took the time to introduce themselves and share their passion for sustainable meat practices. The atmosphere was friendly, fostering an environment where questions were encouraged, and everyone felt at ease.
As we moved through the days, we learned the art of butchery step-by-step, gaining confidence with each new skill. Andy and Doug were incredibly knowledgeable and patient, guiding us through the anatomy of the pig, teaching us about the different cuts of meat, and sharing their expertise on the best practices for handling and preparing each piece. Their respect for the animal and commitment to sustainability made a lasting impression, reminding us all of the importance of responsible sourcing.
The highlight of the class was undoubtedly the hands-on experience of creating our own charcuterie. We experimented with making sausages, cured meats, and delicious pâtés. It was a joy to collaborate with fellow participants, sharing tips and laughter as we crafted our culinary masterpieces.
By the end of the four days, I left with not only newfound skills but also a profound appreciation for the process of butchery. The class reinforced the idea that food is not just sustenance; it's a labor of love that connects us to our heritage and community. I walked away inspired, armed with recipes and techniques to share with family and friends, and a heart full of gratitude for the experience.
If you're considering a pig butchery and charcuterie class, I wholeheartedly recommend this one. It’s an unforgettable journey that nurtures both the mind and spirit, leaving you with lasting memories and a deeper understanding of the culinary arts.
Definitely a 5 star experience that will be remembered for a lifetime, and one i will be coming back too. The guys have passion and excellence that all should experience in your pursuit of living life to the fullest.
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.
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.
Andy & Doug are some of the best humans around! Coupled with phenomenal teaching skills, a plethora of wisdom and decent intelligence, your experience will be the best ever!
Want it simple? If you're considering it, just do it!
Want it simple? If you're considering it, just do it!
First let me say the 4 day charcuterie class is worth every penny and I highly recommend to anyone interested in learning about butchering/curing. I took this class because we wanted to start raising and processing hogs at home and I don't trust YouTube for instructions on how to complete that process. Doug and Andy were great at answering every single question I had as well as offering some other solutions for smoking, cooling etc to save us a lot of money during this process. I went from zero knowledge on butchering hogs to feeling comfortable with performing the process at home. That being said even if you don't want to raise your own, you can apply the knowledge learned to purchased cuts of meat and make all kinds of great things.
Andy and Doug exceeded my very high expectations. They are incredibly knowledgeable and their ability to clearly communicate an incredible amount of information made it easy to learn. Their teaching style was enjoyable and often humorous. Furthermore, the food was absolutely delicious and their farm/barn/kitchen/classroom was beautiful and well equipped. I confidently recommend the whole hog and charcuterie course for anyone even remotely interested in the topic. I've considered adding hogs to our homestead and this gave me the knowledge and confidence I needed.
We had an awesome experience learning from Doug and Andy! They are great teachers, very thorough, and will answer any and all questions you have about anything related to this process. I would 100% do this again and recommend it to anyone interested at all in butchery, cooking, eating, or having fun:) Great class!!
We learned so much from Doug and Andy. I highly recommend their workshops and merchandise if you are into butchering.
This was an excellent opportunity to learn how to breakdown a pig and to learn of all the possibilities. It felt like a masterclass in butchering a pig. Thank you for the experience!
Two thumbs way, WAY up! I took the 3 day whole hog workshop hosted by Rock Hill Heritage Farm in October 2024. Doug and Andy have this relaxed easy going, storyteller way about them that draws you in and leaves you wanting more of their knowledge. Worth every penny! They haven't seen the last of me.
Second event attended, Handhewn never disappoints! Andy and Doug are so knowledgeable of new and old world techniques and able to teach to any level of experience.
I had the opportunity to take Hand Hewn Farms 3 Day Hog Butchering class at Roch Hill Heritage Farm last weekend. Doug and Andy put on a workshop with Kelly, Kat and family that i will never forget.
Without spoiling for future students, let me just say that the experience was inspirational. From the reverence that was shown to the animal, the hospitality and respect that was given to students, and most importantly the well-spring of information that was offered made the weekend unforgettable.
In addition to the hands-on work that was offered there were culinary offerings that were presented that 5 star to say the least.
From the deviled offal's, to the Goetta, homemade liverwurst, and a five-year aged Prosciutto that surpassed any Parma ham that i ever had, every food preparation was prepared, handled, and explained with care and respect.
Doug and Andy are clearly passionate about what they do, and it shows. That being said their care and respect for what they do permeates the weekend as well as all of their creations.
I could go on and on, but I would rather simply recommend to anyone who wants to understand the real meaning of "Farm to Table" or 'Slow Food to take the opportunity to book this class!
Thank you Both !
Without spoiling for future students, let me just say that the experience was inspirational. From the reverence that was shown to the animal, the hospitality and respect that was given to students, and most importantly the well-spring of information that was offered made the weekend unforgettable.
In addition to the hands-on work that was offered there were culinary offerings that were presented that 5 star to say the least.
From the deviled offal's, to the Goetta, homemade liverwurst, and a five-year aged Prosciutto that surpassed any Parma ham that i ever had, every food preparation was prepared, handled, and explained with care and respect.
Doug and Andy are clearly passionate about what they do, and it shows. That being said their care and respect for what they do permeates the weekend as well as all of their creations.
I could go on and on, but I would rather simply recommend to anyone who wants to understand the real meaning of "Farm to Table" or 'Slow Food to take the opportunity to book this class!
Thank you Both !
I flew from the west coast to the east coast to take their butchering class and it was worth it. Very informative and fun class.
The charcuterie class was amazing, I initially signed up for the class to learn about butchering but I had no idea about how amazingly uncomplicated charcuterie was. Do not get me wrong its not a simple course and you are not in a typical class room setting you are performing task from start to finish, actual hands on instructions that help embed the knowledge. There was so much to absorb that I am sure I I'll need to take the course again, Like one other attended did. Andy and Doug were both extremely knowledgeable as well as experienced and patient. They are true old school artisans keeping alive a lost art. I recommend their course to anyone.
I had been considering butchery for a long time and started thinking this would be a great retirement (career) move. I have attempted to write this review a few times. Couldn't stop writing great stuff about this educational offering.
I'm holding myself to a list:
1. Aligned with my philosophy on being mindful stewards of our environment, food sources, resources, etc.
2. Andy and Doug are skilled educators. They research the material and have built a community of mentors to learn from. They are Butchery Evangelists, of sorts.
3. It was wonderful to be on the farm
4. The 4 days were a riot with some deep moments that really meant a lot to me.
5. Andy and Doug are a perfect pair(ing). Andy seems more analytical and devoted to detail. Doug seems like a butchery spiritual guru leading us in rituals to honor the pig and all that supports its growth.
I plan on keeping my eyes on these guys to see what is next for them. It will be creative and it will be necessary.
Thank you Hand Hewn Farm!
I'm holding myself to a list:
1. Aligned with my philosophy on being mindful stewards of our environment, food sources, resources, etc.
2. Andy and Doug are skilled educators. They research the material and have built a community of mentors to learn from. They are Butchery Evangelists, of sorts.
3. It was wonderful to be on the farm
4. The 4 days were a riot with some deep moments that really meant a lot to me.
5. Andy and Doug are a perfect pair(ing). Andy seems more analytical and devoted to detail. Doug seems like a butchery spiritual guru leading us in rituals to honor the pig and all that supports its growth.
I plan on keeping my eyes on these guys to see what is next for them. It will be creative and it will be necessary.
Thank you Hand Hewn Farm!
Hand Hewn Farm is a hidden GEM! My husband and I took the 4 day Charcuterie workshop back in March and what a wonderful experience it was. These guys bring an exquisite culinary experience to little ol' Ohio by teaching the way pork was meant to be enjoyed. The class was a medley of butchering, so that everything is used and preparing/curing using methods (both old and new) from all over the world. The wealth of knowledge you will gain is unmatched. I cannot recommend this workshop enough it was worth every penny!
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!
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.
We have had Hand Hewn Farms at our farm twice now. Seriously amazing. Super knowledgeable, great teachers, everyone loved the event. Highly recommend.
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!
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!
Response from the owner:Thank you Mark! It was great meeting you, the next time we are near Nashville, we will give you a call.
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.
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.
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!
Very happy to have attended this coarse!!! Doug and Andy are great instructors!! Looking forward to the beef coarse.
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!!
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!!
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.
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.
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.
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
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
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.
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!
Such a fantastic workshop with Andy and Doug. The learning experience was epic!
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.
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.
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.
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.
This was an amazing experience that exceeded our expectations in every way. Doug and Andy were great and unbelievably knowledgeable and very good teachers. Looking forward to do another workshop with them in the future.
Hand Hewn Farm’s 3-day whole-hog workshop was an incredibly informative and enjoyable experience. I cannot recommend it highly enough! If you want to learn the art of charcuterie with a great group of people this is the place.
I have to be honest, this is the best course I have ever taken. Andy and Doug make whole hog butchery easy to understand and follow. This course was eye opening for me and I fully endorse this course for anyone who wants to learn butchery and use the whole animal!
Andy and Doug are excellent teachers, had a great experience and learned a lot about butchering and preparing the beef, I plan to be back for the hog workshop!
I have taken two classes with Doug and Andy and loved them. The first was a gift to me, the second I gifted to a good friend. Perfect! These guys are smart, knowledgeable, and careful teachers. The food we eat ate the workshops is to die for. Best part, they both have killer senses of humor. You can't go wrong with these cats.
