11/13/2025
When we say “3-day, whole hog workshop,” that might sound like something technical. But it’s really just our way of inviting folks into a deeper relationship with their food—and each other.
We begin with a live pig. And we don’t rush through what comes next.
Day one opens with intention: a moment to gather, to read a Wendell Berry poem, to raise a glass of bourbon in thanks. We talk about what humane slaughter actually means—why it matters, how we do it—and then we walk through it, together. From scalding and scraping to harvesting the organs and prepping blood sausage, there’s no part of the animal or the process we shy away from. That’s part of the honesty of it.
Day two is about breaking the pig down into usable cuts—slowly, deliberately. We talk through every decision, every knife stroke. It’s not about memorizing cuts. It’s about learning how to read the animal, and how to think about nourishment from a whole-animal perspective. And while we work, we’re rendering lard, making liverwurst, building stock, asking questions.
Day three is for curing. We dive into the salt and science of preservation. How to turn a hock into something you can pull from the fridge a few weeks later and drop into a pot of beans on a cold evening—comfort in its purest form. Then we close with a shared meal—handmade, humble, and rich with meaning.
If there’s one thing we hear again and again, it’s this: I’ve never experienced anything like it.
We teach with our hands. And we invite you to use yours. This work is intimate, unpolished, and unforgettable. It’s hard to describe, really—but if you know, you know.
-Hand Hewn Farms
Our workshop with these guys is only a week out!
visit https://millsapfarms.com/workshops to reserve your ticket
