Hand Hewn Farm

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!

07/19/2026

In honor of the World Cup final we present Morcilla. The Spanish and Argentines could agree that it is delicious.

07/15/2026

Slicing into a new/old ham from May of 2023. This gem was cured at one of our charcuterie workshop and aged here at the farm for the last three years

07/06/2026

Our workshops go well beyond practical skills. Respect, reverence, community and delicious food are always part of the curriculum.

Thanks to HERD Ventures for the footage and edits

06/25/2026

Culatello, the king of cured meats for a many delicious reasons. We have been teaching how to make it for years now and it is almost as rewarding to eat it.

06/19/2026

Just unwrapping a recent batch of salami.

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.