Experience A Local
Agrarian Tradition
Over three days, you’ll enjoy expert education, delicious meals, and an unforgettable sense of connection to traditional foodways.
Join Hand Hewn Farm and The Berry Center at an exclusive event that will demonstrate an authentic, old-world approach to the craft of whole-animal harvesting, butchery, and curing.
Our traditional hog killing event offers a one-of-a-kind, in-depth look at the forgotten skills that have produced some of the finest foods the world has ever known. The experience will conclude with a farm-to-table meal featuring a variety of artisan cured meats.
THree days of
Hands-on Learning
Day 1: A Traditional Hog Killing
- Witness and participate in the respectful process of dispatching and scalding the hog.
- Learn how to de-hair efficiently and embrace “nose to tail” butchery, utilizing nearly every part of the animal.
- Discover culinary uses for blood, like making blood sausage.
- Harvest offal and explore simple, family-friendly preparation methods.
- Prepare casings for sausage-making later in the workshop.
Day 2: Home Butchery Techniques
- Break down the hog into familiar cuts while exploring preservation methods and fresh options for each piece.
- Continue offal preparation, including a hearty, hands-on lunch.
- Learn to render beautiful lard, craft head cheese, and package cuts for storage.
- See how every part of the animal is used, leaving almost nothing to waste.
Day 3: Sausage, Curing, and Charcuterie
- Dive into the art of home sausage-making and meat curing.
- Master foolproof methods for making bacon and charcuterie.
- Gain insight into the cultural traditions that have perfected these techniques for generations.1
Build Community
Through Local food
This is more than just a chance to learn forgotten skills—it’s an opportunity to connect with others who care about food, tradition, and community.
By working side by side with shared purpose, you’ll build real relationships with people who share your values, all while gaining hands-on experience in harvesting, processing, and curing local food. You’ll leave not just with knowledge, but with a deeper appreciation for how food can bring people together and a connection to others that will stay with you long after the day is over.
