traditional italian Salumi

a two day course into whole hog butchery

Our Goal

  • We hope that you leave this two day course with an understanding and appreciation for the beautiful experience of harvesting a pig. 
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  • We strive to share with you our passion for this process and why we find it to be important
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  • We'll teach you how to slaughter, breakdown, and process a hog specifically for Italian dry cured meats

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Our Process

  • Slaughter. Scald. Scrape. Split. Breakdown. Salt. Case. Tie. Age. 
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  • Traditional Northern Italian Butchering, Curing, and Aging.
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  • We will show you every step of the process from live animal to final product
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  • We welcome hands on participation, feel free to roll up your sleeves if you’d like
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Our Products

  • Salame
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  • Culatello
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  • Prosciutto
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  • Coppa
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  • Pancetta
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  • Guanciale
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  • Sausage
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  • Bacon
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  • and so much more!
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Boyds, MD. Right off of I-270 exit 18.
Saturday @ 8:30am - 6:00pm; and Sunday 10:00am - 6:00pm
Coffee, Lunch, and Snacks included
$450/person
Class size limited to 4 participants

Join us for a two day pig experience! During this weekend course you are invited to participate, hands on, in the process of slaughtering, butchering, and producing, primarily Italian cured products. The class is as involved as you want it to be and together we will harvest, breakdown, salt whole muscles, grind, mix, stuff, case, and tie one whole pig so as to provide you with a holistic butchering and processing experience. You will take home with you approximately 5lbs between cured and fresh products.

Ready to sign up or just want to learn more? Drop us a line

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About us

Stohlman Acres, est. 2017, is a family-run farm in Boyds, MD, just 27 miles north of Washington DC. Our farming adventure began when, driven by our love for working with the land and our passion for pigs, we decided to leave the busy suburban life to resettle in the Montgomery County farmlands. We were eager to undertake the challenges of rural life and soon began raising a dozen laying hens. Our love of pigs, along with our awareness of the need for truly local, pasture-raised meats in the DC Metro area, prompted us to introduce the first set of pigs to the farm. It wasn't long before we added sheep and meat chickens, as well. While our farm is ever growing and ever learning, we are now excited to share our pasture-raised pork and chicken with you!
Butchering Classes

Testimonials

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Joe Shmoe

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Maryland
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Jane Doe

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Boyds, MD
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Mamma Laura

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Texas
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Bill Kraus

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Hamburg, PA
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