In a time of overconsumption, extravagant waste, and disregard for humane conditions in raising and butchering the animals that will one day end up on our plates, we need a revival of the lost arts of mindful animal husbandry and home butchery.
We are excited to welcome you to join us this winter for a 3-Day, hands-on Homestead Hog Butchering & Charcuterie Workshop in partnership with Hand Hewn Farm!
As homesteaders without a guide, we learned to muddle our way through the butchering process, never sure if there was a better way. After attending the Hand Hewn Farm Hog Processing Workshop, we learned that our experience didn’t amount to efficiency and frugality. We learned that somewhere along the way we lost our passion and adventure for the skill. Attending the workshop rekindled the enthusiasm we once felt and we want it to be contagious.
Our workshops allow farmers and homesteaders a chance to experience hog harvesting in a humane, no waste, and enjoyable atmosphere on their own land. We guide you through the steps to take pig to plate in a respectful and culinarily excellent manner. -Hand Hewn Farm
This Hog Processing Workshop will be a time of warm, rich fellowship and encouragement with like-minded folks. In this hands-on educational environment, you will learn the basics of a humane harvest, the butchering process, and how to safely cure your own pork in an atmosphere that makes you feel like you’re gathering with old friends.
If you want to learn a new and valuable skill, learn to do it capably from the beginning under the knowledgeable instruction you’ll find presented in this workshop. And if you’re experienced at butchery, you will find yourself encouraged, challenged, and empowered to take your ability to the next level.
To our knowledge, Doug and Andy from Hand Hewn Farm are the only ones offering a homestead hog butchering workshop outside of the northwest coast. Space for this Pig to Plate, Nose to Tail Workshop is very limited. We want to keep it an intimate environment where opportunities for hands-on learning abound.
See the full recap of our 2016 Homestead Hog Butchering Workshop HERE.
On Day 1 you will learn how to harvest a hog. It will be done in a humane way, with little waste, and will use the traditional method of scalding and scraping. We will clean the offal and learn the various ways that it can be prepared.
Day 2 is butchering day. After learning about proper knife sharpening and handling, we will learn about each part of the pig and the cuts of meat that can come from each part. You will assist in breaking down each half into primals and the the cuts of meat. There will be a packaging demonstration as well.
The Day 3 class takes you beyond ground pork, roast, and chops and gives you the knowledge and confidence to diversify your harvest. Among the topics covered will be rendering lard, making sausage, potted meats, the art of salt curing, and more. You’ll learn to make bacon, pancetta, prosciutto, capicola, and guanciale.
Dates: December 7, 8, 9, 2018
Location: Fresno, Ohio
Gifts: You will take home some of the lard you rendered and a bar of handmade lard soap with instructions of how to make your own.
Meals: We will offer pastries for morning snacking and hearty lunches and dinners along with homemade desserts. Throughout each day, we will be sampling from demonstrations of simple ways to prepare sundry cuts.
Accommodations: For out-of-town travelers, the nearest accommodations can be found in the Coshocton, Ohio area.
*While we would love to make this a family affair, because the educational atmosphere of these workshops can be overwhelming when you are trying to deal with the needs of little children we kindly ask that you make arrangements for child care. Children 14 years of age and over are welcome to purchase a spot in the workshop. We encourage you to join us and take the knowledge and skills you glean back to your family and pass them on to the next generation.
*Liability waivers will need to be signed for insurance purposes.
*Refunds can not be offered after one month prior to the workshop date.