Rock Hill Heritage Farm of Hershey, LLC - Hummelstown, Pennsylvania

William C.

I recently attended the three-day workshop with Kat and Hand Hewn Farms, and it was an incredible experience. Each day was thoughtfully organized, with delicious food and a welcoming atmosphere that made us feel right at home. The workshop offered a deep dive into the art and science of butchering a pig, as well as crafting various salamis and sausages. Whether you're just starting out or looking to refine your skills, I highly recommend this class.

Brian B.

I was fortunate enough to meet Kerry, Kat, and their children over the summer, and they were kind enough to invite me to their Heritage Hog Butchery class. Never in a million years did I think that I would have experienced what I did this weekend.

There beautiful farm located outside of Hershey PA., provided me and my classmates with an opportunity to work closely with Andy and Doug of Hand-Hewn Farm as they processed a pig from slaughter to table. As most would expect the slaughter could have been daunting, but it was handled with care and reverence. From there the processing of the pig was done efficiently, and in a manner that allowed us all to not only participate but understand.

We then went into their newly renovated butcher shop that was inviting and efficient where we were instructed in butchering of animal as well as curing and processing techniques. Again, the instructors allowed us all an opportunity to participate regardless of our level of skill.

Every day of the class began with delicious hot coffee, homemade Kombucha (to die for!!!) and farm fresh egg preparations. Lunch and evening meals also were full of love and care and included fresh BLT's, our homemade blood sausage, and house smoke pulled pork sandwiches served with Kat's amazing Kim Chi's and fermented cabbages that were delicious, and or those who were inclined cold Molsen Golden on tap!

The final day included a Charcuterie board that was as beautiful any I have ever seen. It was filled with fresh liverwurst (from our class), a rillette that I couldn't stop eating, prosciutto that was aged as long as five years (best I've ever eaten), great handmade salamis, and assorted other cured meats cheeses and fruits.

As a professional Chef of more than 40 years I have a seen and experienced many different classes, workshops and seminars. The team at Rock Hill and Hand-Hewn Farms put on a program last weekend that in my opinion is un-paralleled. The attention to detail, the care shown to the animal, the hospitality and the overall learning experience I would recommend to anyone looking to learn and understand more about the true "Farm to Table" experience.

By no way does this review even scratch the surface of the amazing job that everyone did. It never could. It was a singular experience that I will never forget. It was not only professionally rewarding, but personally enriching! Sincere thanks to Kerry, Kat, Doug, and Andy!

Megan M.

I had a wonderful experience at the butchering class. There was so much to learn in a fun and relaxed atmosphere. It was great to meet new people that enjoyed something similar to myself and I plan on attending more classes in the future.

Christine R.

I've taken 3 homestead butchery/charcuterie classes at Rock Hill Heritage Farm over the years. Kat and Kelly are warm and welcoming hosts. With two excellent teachers from Hand Hewn Farms, this is truly a one-of-a-kind experience. Highly recommended.

Jeff I.

I had the privilege of taking a 3-day butcher class with Hand Hewn Farm that was hosted at Rock Hill Farm. I would highly recommend both HHF and RHF to anyone. Kat and Kelly at RHF have a beautiful homestead and are gracious and inviting hosts. Go check them out!

Jackie H.

Always available for help, very knowledgeable & dependable in providing the best AG advice & resources!