I hope you all had a joyful and relaxing holiday season!
In 2019, we set out to reclaim heritage nose-to-tail pig butchering skills, utilizing and honoring the whole animal on-farm.
We were so moved and empowered by the lessons we received, we have been sharing the opportunity to learn with others around the state and country ever since, some students returning 2-4xs for the customized material and community.
These classes will take you from pasture to plate, with basic butchering, curing, profit and value-changing processes, whole muscle cures, and so much more.
Our next class:
•Mastering Curing, Sausage, Salami & Charcuterie April 11-13 in Hershey PA (1Day, 2Day, 3 Day passes and multiple day discounts available)
•Mastering the basics, fall class date pending.
Please find the attached infographic and additional information below. These details will also be live on our website and social media.
· Facebook: @rockhillfarmhershey
· Instagram: @rock_hill_farm
Link to Website: Classes | Rock Hill Heritage Farm of Hershey, LLC
(You can also review feedback from previous students on that page. )
Please feel free to forward/share with any friends, colleagues, or family you think might be interested. If you’d like to reserve your spot, just let me know—I’d love to see you on the farm in April!
Happy to answer any questions you have!