Rapidan Camps Work Week

                            Thursday, March 26 to late afternoon Sunday, March 29, 2026

Member Bill Byers and Camp are hosting an all-inclusive long weekend, farm-to-table charcuterie class. This charcuterie is not that board of meat and cheese you may be thinking of on the buffet table at Christmas.

This is butchering at its finest, based on multinational techniques of curing, dressing, preserving meats, generally taking a hog to a final pork product; cured bacon, prosciutto, speck and other whole muscle cured meats, various salumi, fresh sausage, fresh organ preparations, pates and more.  All recipes will be provided.

Day 1:

• Crack of dawn meeting at farm in Culpepper
• Ethically dispatch hog, begin preparing and butchering.  Ice/cooler the meat
• Travel to camp at mid-day

Days 2-4:

• More processing and transformation of hog to product 
• Dinner the last day is an amazing example of farmstead curing.

Additional Details:

• Meals are included...some very fresh off the hog. 
• Bring your own linens and toiletries. Visit the Rapidan Camps website for a description of the venue at: Rapidan Camps 
• Example of class advertisement: Hand Hewn Farm Charcuterie Workshop
• Class size is limited to 10, with 7 slots currently available
• Adults only, no children
• Cost: $1200 plus $350 room/board for 3 nights

Official advertisement and registration page will be out very soon. 

Bill Byers has attended multiple workshops with Hand Hewn Farm. He will be our camp host for this event. Please contact Bill to register early or if you have any questions.

Cell: 803.968.9337

Email: pescatore65@yahoo.com