Groups keyboard shortcuts have been updated
Dismiss
See shortcuts

Upcoming Class: Mastering Curing, Sausage, Salami & Charcuterie April 11-13 in Hershey PA

28 views
Skip to first unread message

Katherine English

unread,
Jan 13, 2025, 4:56:45 PMJan 13
to comm...@pasafarming.org
 Greetings,

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!

Kat English
Rock Hill Heritage Farm of Hershey, LLC
📞 717-686-2792



Spring 2025 | April 11-13

•Mastering Curing, Sausage, Salami & Charcuterie April 11-13 in Hershey PA (1Day, 2Day, 3 Day passes and multiple day discounts available)

Immerse yourself in the art of hog butchering, curing, and charcuterie!
Join us for three hands-on days of whole-muscle curing, sausage making, salami crafting, and more with expert guidance from Doug and Andy.


Workshop Highlights

Day 1: Whole-Muscle Cures

  • Carcass Breakdown Demo – Learn to prepare:
    Prosciutto, Culatello, Fiocco, Capicola, Pancetta/Bacon, Hocks, Lonza, Guanciale
  • Curing Science Fundamentals – Master curing techniques, safety, and aging for flavor.
  • Hands-on curing practice with whole-muscle cuts.

Day 2: Sausage & Salami Crafting

  • Break down carcass for salami, sausage, and rillette.
  • Learn sausage science: grading, measuring, grinding, mixing, and stuffing.
  • Start rillette cooking and prepare salami for fermentation.

Day 3: Finishing Touches & Charcuterie

  • Finish rillette and pack jars.
  • Craft, stuff, and ferment salami with expert guidance.
  • Wrap up with a Q&A session and a stunning charcuterie lunch.

Daily Meals

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: Charcuterie Extravaganza showcasing your creations and inspiring additional cures and ferments. 
*Tickets are non-refundable and meals are subject to change. 

Blessings,

Katherine 
--

Katherine English -Owner

Ellasandra English -Soaps & Flowers Manager

  Rock Hill Heritage Farm of Hershey, LLC

  www.rockhillheritagefarm.com

· Facebook: @rockhillfarmhershey

· Instagram: @rock_hill_farm

· Phone: 717-686-2792 (Cell) or 717-232-4949 (Home)

Reply all
Reply to author
Forward
0 new messages