What it is

Join us for an immersive experience in pig butchering with a focus on old fashioned and superior processing and curing methods that are fast being lost today to slaughterhouses and mass processing. We'll end the week with one of the most incredible charcuterie experiences available, featuring cured and aged meats that have been processed with the same methods taught in the class.

This workshop is for foodies, families, and farmers who want to respect, honor, and utilize the whole animal while providing nutrient-dense and delicious food to their families. For farmers, this class offers an invaluable opportunity to create value-added products for their customer without relying on local butcher expenses or timelines. We are excited to offer this opportunity for you to experience and learn from the best butchers in the business, Hand Hewn Farm.

Availability

The workshop is limited to 12 people, first come first serve, to keep the experience amazing for everyone, offering hands on time for each attendee at each step of the way.

Price

Single ticket price is $695.

A $200 per person down payment is required with your reservation to hold your spot. Balance will be due on the first day of class. Please come to the first day of class prepared to pay the remaining balance with cash or check. This deposit is not refundable after 30 days before the class’s start date.

What to Know

Substantial continental breakfast each morning and full lunch. Dinner not provided.

Class will go until 4pm each day.

This Class is Full

What it is

Discover the art and craft of beef butchering like never before with master butchers, Doug & Andy of Hand Hewn Farm. This hands-on and immersive event will take you on a journey from pasture to plate, providing a deep understanding of the entire beef processing journey.

We will begin with a live beef, where we’ll gain valuable insights into every step of the process, from humane slaughter to precise skinning, evisceration, and the skilled art of butchering. Our expert instructors will share their wealth of knowledge, guiding us through traditional methods and modern techniques, ensuring that no part of the animal goes to waste.

But the learning won’t stop there. As part of this comprehensive workshop, we’ll also have the opportunity to explore the utilization of beef organs and delve into the culinary delights that can be crafted from this magnificent animal. From farm to table, this immersive experience promises to deepen our connection with food and empower us with skills that will last a lifetime.

Availability

To keep this workshop truly hands-on, the class size is limited to 12 people, so don’t wait to reserve a spot as we expect this class to sell out quickly.

Price

Single ticket price is $795 or two for $1,500.

A $200 per person deposit is required with your reservation to hold your spot. Balance will be due on the first day of class. Please come prepared to pay the remaining balance with cash or check.

What to Know

Class begins with a substantial continental breakfast daily. Lunch will also be provided then everyone is on their own for dinner.

WHAT IT IS

This class is friendly for both the Bee-ginner and the experienced beekeeper as well. Our instuctor, John Eaker, is a master beekeeper and has experience in both Layens and Langstroth style hives. He has much to share from his experience as a treatment free beekeeper.

Availability

Class size is intentionally kept small so each participant gets the best experience possible under John’s mentorship.

What to know

Lunch will be provided on Saturday. Please plan to bring your own protective gear for our time in some active hives. *Time in the hives is completely dependent on suitable weather.*

Class will be held on Saturday from 8am-4pm and Sunday, 1pm-5pm