Hand Hewn Farm

05/22/2026

When curing meat, it is important to keep records. This is our method of keeping track of all the different cured meats we make. These tags stay with the meat during the curing, smoking, and drying phases until we eat them.

04/27/2026

Our recent ‘Make Your Own Prosciutto’ class was fabulous success. Our students learned how to take a fresh leg of pork and turn it into prosciutto. With knives in hand they removed the aitch bone, trimmed the ham and made sure to expel any blood left in the femoral artery. After that, we cured the hams and put them in our walk-in cooler. From here we will be the caretakers of their hams until this time next year when they will pick them up from the farm and take them home to age further before sharing their work with friends, family, and coworkers.

03/10/2026

Leg Day.

This April we’re teaching a hands-on prosciutto workshop at Hand Hewn Farm.

• Cure your own whole pork leg
• Learn traditional meat curing
• Lunch of cured meat sandwiches on house-made bread
• Your ham ages here for 6–12 months

Only 8 seats available.

Www.handhewnfarm.com/shop

03/10/2026

Leg Day.

This April we’re teaching a hands-on prosciutto workshop at Hand Hewn Farm.

• Cure your own whole pork leg
• Learn traditional meat curing
• Lunch is on us
• Your ham ages here for 12 months

Only 8 seats available.

03/10/2026

A wonderful recap of the first day of our recent beef butchering class by Kat Rock Hill Heritage Farm of Hershey, LLC.

02/20/2026

Two Jamons from our charcuterie workshop last May along with a shot of the same two legs in February. It is always interesting to see their change over time. These legs were oiled after this photo to slow their drying time. Since they are not large we won’t age this quite as long as some of our other, larger hams. We Jam-on

01/27/2026

Hi friends,

As winter settles in, we’re looking ahead to a full and meaningful season of workshops — each one a chance to connect more deeply with your food and your community.

At Hand Hewn Farm, we don’t just teach butchery. We open up a space for people to slow down, ask good questions, and learn in good company. Whether you're drawn to the precision of beef butchery or the timeless art of salami and ham, we’ve got a place at the table for you.

Here’s what’s coming up this spring:
🥩 March 6–8 — Beef Butchery at Rock Hill Heritage Farm of Hershey, LLC: Hershey, Pennsylvania
A rare opportunity to learn our full, three-day breakdown of a beef side — cuts, structure, fat content, packaging, and more. This is a fantastic class for anyone looking to process beef at home or just understand it more deeply.

🐖 March 12–15 — Charcuterie Workshop at Hand Hewn Farm: Fresno, Ohio
Four days of hands-on work focused on the salting, curing, and aging of pork — with plenty of tasting, theory, and questions along the way. If you’re ready to move beyond fresh cuts and into prosciutto, coppa, and dry-cured sausage, this is your course.

🔪 March 26–29 — All-Inclusive Charcuterie Workshop with 3 Eagle Farm: Culpeper, Virginia
This one’s special — a fully immersive four-day charcuterie experience, with lodging and meals included. Join us and a small group for a deep dive into curing in a setting where every detail is taken care of.

🐷 April 10–12 — Whole Hog Workshop at Mountain View Heritage Farm: Oregon City, Oregon
Our signature 3-day event: slaughter, butchery, and curing — start to finish. We’ll work with one pig, in a rhythm that honors the animal and teaches every step of the process. Meals included, as always.

🧂 May 14–17 — Charcuterie Workshop at Hand Hewn Farm: Fresno, Ohio
Back home again for our second spring charcuterie class. These sessions are deep, rewarding, and repeat-worthy. Whether it’s your first or you’re coming back for another round, we’d love to have you.

Each workshop includes meals, deep instruction, and plenty of time for questions, reflection, and laughter. Spaces are limited by design — to keep things personal and hands-on — so if one of these catches your eye, don’t wait too long.

Hope to see you around the butcher table soon,
Andy + Doug
Hand Hewn Farm

12/03/2025

A cute little salami from our last charcuterie workshop in October. A saucisson sec with the addition of pink peppercorns. Delightfully simple and delicious.

10/30/2025

Our knife-maker friend, Nate, created a fresh set of knives for our students. Now we have beautiful, hand-crafted, high-carbon knives to use for our hands-on workshops.

10/27/2025