Come to the Mountains for the weekend, be immersed into old world butchery, meat preparation, charcuterie and more. The first of its kind, all inclusive weekend of instruction and accommodations, an all access pass for 4 days of instruction, sharing information and experiences with instructors and guests. Come sit by the fire.

Jointly hosted by 3 Eagle Farm of Culpeper, VA and Rapidan Camps, Syria, VA., found in the heart of the Blue Ridge Mountains, and instruction provided by Hand Hewn Farm of Fresno Ohio. 

A four-day, hands-on class of pork butchering, history, charcuterie, salumi, and cookery. Eat like royalty and learn with us! All Farm-to-Table Meals included (breakfast/lunch/dinner)

Guests will stay at a historic camp that once served as a support camp to President Hoover.

There is no other workshop in the United States where you can find this level of in-depth knowledge of the whole process from live pig through curing meat, aging for flavor and texture, as well as high-end salami production. This course is without a peer.  

If you are a foodie, interested in nutritious food, a culinary junkie, wanting to learn more about charcuterie, or exploring the idea of raising pigs sustainably, this is the course for you.

We will start with one of our pasture raised heritage breed Mieshan/Hampshire cross hogs that free range here at 3 Eagle Farm.

Over the course of four full days, we’ll begin with the live animal and work through every phase of the process, covering:

• Ethical on-farm slaughter and traditional scalding/scraping

• Whole animal breakdown and seam butchery

• Salt-curing, smoking, fermenting, and aging techniques

• Crafting fine charcuterie such as prosciutto, capicola, bacon, sausage, salami, pâtés, rillettes, and more

Rapidan Camps offers a rustic, old-world Appalachian experience at 2,600 feet elevation, accessible via a steep mountain road. For your safety and comfort, a four-wheel drive vehicle with high ground clearance is required; however, transportation up the mountain can be arranged upon request.

March weather can be unpredictable—updates and recommendations will be provided prior to your arrival. While Rapidan Camps is not a luxury resort, we strive to ensure your stay is comfortable. Each cabin features electricity, hot and cold running water, full bathrooms, and comfortable mattresses. Firewood and heaters will be available as needed.

We kindly ask guests to bring their own linens, pillows, and sleeping bags. Should you forget any essentials, emergency supplies (like toothbrushes) will be on hand. The camp is equipped with reliable cell service and Wi-Fi for your convenience.

What is there to do besides talk about meat?
Rapidan Camps is a renowned fishing destination, with the pristine Rapidan River—home to special brook trout waters—running right through camp. Enjoy hiking and walking on scenic roads and trails, or unwind at nightly firepits (weather permitting) and indoor gatherings.

All farm-to-table meals are included—breakfast, lunch, and dinner—along with evening snacks and more. You won’t go hungry! We can accommodate most dietary restrictions; please let us know your needs in advance. Expect some game and fish dishes as well, and feel free to bring along any homemade shareables.

Due to the camp’s remote location, all guests are required to remain onsite for the duration of the event.

For more information about lodging, please contact Bill Byers at wpbyers@yahoo.com or 803-968-9337.

What You’ll Experience

• Hands-on instruction: Receive step-by-step guidance throughout the entire process.

• Exceptional meals: Enjoy incredible dishes prepared from the very hog you’ll be working with.

• Meaningful conversations: Engage in thoughtful discussions on ethics, sustainability, and culinary traditions.

• Fireside camaraderie: Participate in lively fireside chats and group discussions that enrich everyone’s experience.

• Local flavors: Savor local beer, wine, and spirits paired with your learning—guests are encouraged to bring libations to share.

• Deep connections: Build a genuine connection to the craft, the animal, and your fellow participants.

Whether you’re a farmer, chef, hunter, homesteader, or simply a curious carnivore, this workshop is designed to equip you with the skills and confidence to transform raw meat into culinary masterpieces. The unique setting, complete with a massive firepit, fosters shared experiences and in-depth conversations.

Day One  Slaughter, Cleaning, Blood, and Offal

7:30 - 8:30 Breakfast - introductions

8:30 - 9:00 Overview of the day 

9:30 - 10:00 Poem and Bourbon, Kill, Bleed, Collect Blood

10:00 - 12:30 Scald, Scrape, Eviscerate, Collect Organs, Remove spine

12:30 - 1:30 Lunch & travel to Rapidan Camp 

1:30 - 2:00 Casing Cleaning, Blood Sausage Prep

2:00 - 3:00 Organ Usage, Blood Sausage Stuffing

3:00 - 4:30 Head Usage and finish organs and blood sausage

Day Two Butchering and Organization

8:30 - 9:00 Breakfast - Overview of the day

9:00 - 12:30 - Butchering for Cured meats and Salami

12:30 - 1:30 - Lunch - Blood Sausage 

1:30 - 3:00 - Continue butchering - Stock pot prep - sort meat and fat

3:00 - 4:30 - Review process and plan for day three

Day Three Curing and Value-Added Products

8:30 - 9:00 Breakfast - Overview of the day

9:00 - 12:30 Liverwurst, Pate, Goetta, Rillettes, Lard, Pork Rinds, and Start Salami Prep

12:30 - 1:30 Lunch

1:30 - 4:30 Whole Muscle Curing and Salami Science

Day Four Finer Points of Salami and Curing Notes

8:30 - 9:00 Breakfast

9:00 - 12:00 Mix and stuff salami, casing selection, and fermentation

12:00 - 3:00 Charcuterie Board Extravaganza

Times are estimates and subject to change