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Learn Nose-to-Tail Butchering: Master Charcuterie & Curing This Spring in Hershey, PA!

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rockhil...@gmail.com

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Jan 15, 2025, 2:29:45 PMJan 15
to Pasa Community Board

Greetings!
I hope you all had a joyful and relaxing holiday season!

(Full Class Brochure Enclosed and Full Class Detail Below Email)

In 2019, we began a journey to reclaim and share the heritage craft of nose-to-tail pig butchering—an essential step toward food sovereignty and access to nutrient-dense, sustainable food. By honoring the whole animal and utilizing every part with care, we strive to empower others with the skills to build more resilient food systems and connect more deeply to their food.

Inspired by the transformative lessons we’ve learned, we’ve been sharing these skills across Pennsylvania and the nation ever since. Many students return time and again (some 2-4 times!) to delve deeper into the customized material, to share with others,  more hands-on learning/practice, and the vibrant sense of community we’ve created.

These workshops will guide you from pasture to plate, covering:

  • Basic butchering techniques-honoring the whole animal
  • Curing fundamentals
  • Sausage, Salami, Charcuterie production techniques and recipes
  • Profit and value-adding processes
  • Whole-muscle cures
  • Amazing Farm-to-Table Meals included 
  • And so much more

Upcoming Classes:  Discounts available for referrals or purchase of 2 or more Multi-Day Passes!

📅 Mastering Curing, Sausage, Salami & Charcuterie
April 11-13, 2025 | Hershey, PA

  • Pass Options: 1-Day, 2-Day, or 3-Day passes available with discounts for multiple days (All meals, nitro coffee, kombucha, snacks provided throughout)

📅 Mastering the Basics of Pasture to Plate Heritage Hog Processing
Fall 2025 Date Pending

  • Share your contact information to join our email list and stay updated!

Why Join Us?
These immersive workshops aren’t just about learning techniques—they’re about creating access to sustainable, nutrient-dense food and reclaiming the heritage skills that build stronger, healthier communities.


Learn more and reserve your spot today:
📌 Classes | Rock Hill Heritage Farm of Hershey, LLC
       (You’ll also find feedback from our previous students on this page!)


Follow us for updates or to see our previous class posts:
🌱 Facebook: @rockhillfarmhershey
🌱 Instagram: @rock_hill_farm

Feel free to share this information with friends, colleagues, or family who may be interested. If you have any questions or would like to reserve your spot, I’d love to hear from you!

Would love to meet you on the farm in April!

Warm regards,
Kat English
Rock Hill Heritage Farm of Hershey, LLC

📞 717-686-2792

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Spring 2025 | April 11-13

Mastering Curing, Sausage, Salami & Charcuterie
📍 Hershey, PA | Rock Hill Heritage Farm
Pass Options: 1-Day, 2-Day, or 3-Day passes available with discounts for multiple days!

Immerse yourself in the heritage art of hog butchering, curing, and charcuterie. Join us for three transformative days of hands-on learning, led by nationally renowned instructors Doug and Andy of Hand Hewn Farm. Whether you're a novice or a seasoned food enthusiast, this workshop is designed to elevate your skills and inspire your passion for sustainable, nutrient-dense food systems.


Workshop Highlights:

Day 1: Whole-Muscle Cures

  • Carcass Breakdown Demo – Learn to prepare prosciutto, culatello, fiocco, capicola, pancetta/bacon, hocks, lonza, and guanciale.
  • Curing Science Fundamentals – Master techniques for curing, safety, and aging meats for exceptional flavor.
  • Hands-on Practice – Apply your knowledge to whole-muscle curing.

Day 2: Sausage & Salami Crafting

  • Break down the carcass for sausage, salami, and rillette production.
  • Learn sausage science: grading, measuring, grinding, mixing, and stuffing.
  • Begin slow-cooked rillette and prepare salami for fermentation.

Day 3: Finishing Touches & Charcuterie

  • Complete rillette and pack it into jars.
  • Craft, stuff, and begin fermenting salami with expert guidance.
  • Wrap up with a Q&A session and a stunning charcuterie lunch.

Daily Meals Included:

Day 1:

  • Breakfast: Light pastries, mini-quiches, and coffee.
  • Lunch: Speck and brie sandwiches with pasta salad or chips.
  • Dinner: Porchetta with roasted vegetables and a light salad.

Day 2:

  • Breakfast: Bacon, egg, and cheese sandwiches on English muffins.
  • Lunch: Cuban sandwiches with leftover porchetta, pickles, Swiss cheese, and coleslaw or chips.
  • Dinner: Roasted tenderloins with pasta and salad.

Day 3:

  • Breakfast: Egg bake with sausage from Day 2.
  • Lunch: A Charcuterie Extravaganza, featuring your creations and inspiring new ideas for curing and fermenting.

Please note: Tickets are non-refundable, and meals are subject to change.


Seats are limited—secure your spot today!
📌 Classes | Rock Hill Heritage Farm of Hershey, LLC

Join us for this extraordinary workshop and experience the joy of learning, creating, and connecting with a community passionate about food sovereignty and sustainable practices.


Masttering Curing Sausage, Salami & Charcuterie April 2025 PDF.pdf
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