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:
📅 Mastering Curing, Sausage, Salami & Charcuterie
April 11-13, 2025 | Hershey, PA
📅 Mastering the Basics of Pasture to Plate Heritage Hog Processing
Fall 2025 Date Pending
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
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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
Day 2: Sausage & Salami Crafting
Day 3: Finishing Touches & Charcuterie
Daily Meals Included:
Day 1:
Day 2:
Day 3:
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.