Hand Hewn Farm

10/08/2026

Fall Classes & Events at Rock Hill Heritage Farm 🌿🐖🍷

A few spaces remain for our Whole Hog Butchery & Charcuterie Intensive and our Charcuterie Charity Dinner!

We’re just 15 minutes from HIA and a little over an hour from both PHL and BWI. Since 2019, we’ve welcomed students from nearly 20 states to Rock Hill Heritage Farm.

🐖 WHOLE HOG BUTCHERY & CHARCUTERIE INTENSIVE
with Hand Hewn Farm
October 16–18, 2026

This immersive three-day experience begins with a whole hog and explores head-to-tail utilization, butchery, curing, charcuterie, sausage making, organ utilization, and traditional preservation techniques.

Participants will learn about and work with:

Speck • Lonza • Guanciale • Bacon • Pancetta • Ham Hocks • Capicola • Salami • Pâtés & Terrines • Liverwurst • Mousse de Foie • Rillettes • Goetta • Head Cheese • Lard Rendering • Stock Production

The weekend also includes three breakfasts, three lunches, snacks throughout the day, nitro coffee, kombucha, tea, coffee, and a final charcuterie feast showcasing the possibilities of traditional curing and preservation.

This experience is designed for foodies, chefs, farmers, aspiring farmers, ethical omnivores, and anyone interested in learning how to make the most of the whole animal.

See the attached flyer for the complete class outline and schedule.

🍷 CHARCUTERIE CHARITY DINNER
with Hand Hewn Farm
October 17, 2026 | 7:00–10:00 PM

Join us for an evening of artisan charcuterie, farm-fresh flavors, local beverages, and great conversation in partnership with Hand Hewn Farm.

This relaxed community gathering offers a taste of the techniques and flavors featured in our charcuterie workshops — while supporting work that matters to us.

Proceeds help fund our Farm-Recycling program and the processing of meat donations for the Hershey Food Bank, helping turn what might otherwise become waste into nourishment for our community.

✨ LOOKING AHEAD TO 2027

🥩 Beef Butchery Workshop with Hand Hewn Farm—March 5–7, 2027

🐖 Pasture to Plate Workshop with Hand Hewn Farm—October 22–24, 2027

Come learn with us!

Details & Tickets:
https://www.rockhillheritagefarm.com/classes

10/05/2026

We have a great workshop coming up in Hershey Pa with a few tickets still available. Rock Hill Heritage Farm of Hershey, LLC has created an amazing venue for our classes and they are excellent hosts. Check it out!

09/24/2026

What if processing your own meat felt less intimidating and more achievable?⁠
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Join Hand Hewn Farm at the Homesteaders of America Conference this October for Butchering at Home: A Creative and Practical Guide.⁠
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For many homesteaders, raising animals is only part of the journey. Learning how to confidently and respectfully process those animals at home is an important skill that can increase self-sufficiency and deepen your connection to the food you produce.⁠
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In this session, Hand Hewn Farm will share practical guidance for home butchering, covering techniques, tools, and considerations that can help make the process more efficient and approachable. Their goal is to equip homesteaders with the knowledge and confidence needed to take the next step in producing food for their families.⁠
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Whether you're processing your first animal or looking to refine your skills, you'll walk away with valuable insights and practical takeaways you can apply on your own homestead.⁠
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If you're interested in becoming more capable, self-reliant, and connected to your food system, this is a session you won't want to miss.⁠
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We can't wait to see you there! 🌱🔪🐓

09/21/2026

We had a fabulous weekend with some great people at our 4-Day charcuterie workshop at wolfpinecollective with Jim Chlebowski. From beginning to end and nose-to-tail. It is always a great time teaching eager learners of all skill levels.

09/04/2026

We are excited to work with Rock Hill Heritage Farm of Hershey, LLC again this fall. We will be there October 16-18 for an immersive hog butchering and curing class.

09/01/2026

We are saddened by the passing of this wonderful human being.
We have been blessed by his presence in this world.
We are humbled to have spent a small amount of time with him on this earth.

There is so much more that can be said.

RIP Wendell

Mad Farmer

08/06/2026

Fall Classes & Events at Rock Hill Heritage Farm

We're excited to share what's in the works for this fall and beyond!

🌾 New Fermentation Course (In Development)
We're exploring a one-day fermentation class for either October 3 or October 4 that will focus on both fermented foods and beverages.

The goal is a hands-on day filled with tasting, learning, and practical skills that you can use at home. Participants will have the opportunity to sample a variety of ferments and take home starters to continue experimenting on their own.

We're still finalizing details, but if you'd like to be notified when registration opens, let us know and we'll add you to the list.

🐖 Whole Hog Butchery & Charcuterie Intensive with Hand Hewn Farm

October 16-18, 2026
Registration for our October workshop will open to the public on August 12.

This immersive three-day experience begins with a whole hog and explores head-to-tail utilization, butchery, curing, charcuterie, sausage making, organ utilization, and traditional preservation techniques.

Participants will learn about and work with:
Speck, lonza, guanciale, bacon, pancetta, ham hocks, capicola, salami, pâtés and terrines, liverwurst, mousse de foie, rillettes, goetta, head cheese, lard rendering, and stock production.

The weekend also includes three breakfasts, three lunches, snacks throughout the day, nitro coffee, kombucha, tea, coffee, and a final charcuterie feast showcasing the possibilities of traditional curing and preservation.

(See attached flyer for the complete class outline and schedule.)

🍷 Charcuterie Charity Dinner with Hand Hewn Farm

October 17, 2026 | 7:00-10:00 PM

Join us for an evening of artisan charcuterie, farm-fresh flavors, local beverages, and great conversation in partnership with Hand Hewn Farm.

This relaxed community gathering offers a preview of many of the techniques and flavors featured in our charcuterie workshops.

Proceeds help support local food security efforts, sustainable food recycling initiatives, and community donations.

Tickets for the dinner will also open to the public on August 12.

Looking Ahead to 2027
🥩 Beef Butchery Workshop with Hand Hewn Farm

March 5-7, 2027

Our next beef class will explore whole-animal butchery, beef fabrication, preservation techniques, and practical processing skills.

🐖 Pasture to Plate Workshop with Hand Hewn Farm

October 22-24, 2027

Our 2027 collaboration with Hand Hewn Farm will focus on humane dispatch, head-to-tail utilization, traditional cuts, charcuterie, curing, sausage making, organ utilization, and preservation techniques.

We're grateful for this growing community of curious learners, food enthusiasts, stewards, foodies, chefs, farmers, and craftspeople.🌿🐖🍷

Photo Credit-www.conniehobbsphotography.com
FB: Connie Hobbs Photography

07/31/2026

We are excited to be at this new local event! Come check it out October 3rd.

It is a profound honor to welcome an extraordinary company of teachers, makers, growers, craftspeople, and tradition-bearers whose knowledge will bring the Lost Skills Gathering to life.

On October 3, guests will follow their curiosity among teacher tents, working demonstrations, music, storytelling, and hands-on experiences—all woven into a day of shared knowledge, meaningful connection, and the revival of practical skills.

Come follow your curiosity, learn something real, and help keep valuable skills alive.

Learn Heritage Skills. Reclaim the Future.�Clary Gardens · Coshocton, Ohio�www.LostSkillsGathering.com

Hand Hewn Farm

07/20/2026

Workshop season is fast approaching for us. We always appreciate meeting new people and sharing our knowledge as well as seeing old friends that we have met along this journey. Come join us soon!

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.