Ageing and curing pork naturally..Hand Hewn Farm prosciutto and making pancetta 

Great video I love the bloopers

"It's never too late for breakfast" That Mrs. Stoney Ridge is one smart Gal.

Hey Josh, my dad was a meat cutter for 40 plus years. That slice are you using, and the grinder, if two of the things that he had fought for his own personal use. I wish I had those now. When he passed,us 6 kids divided all of his knives up and we all got a nice variety of quality knives. He swore by Forschner. We would use his worn-out knives in the kitchen as we were growing up. And of course once I was married I needed some of my own knives to use in the kitchen. I can't use anything else, just a good old butcher knife or 11 of them in the drawer.. I love your Channel. Hugs, Julie in Utah

Many things like port products taste different from each area, as mentioned here. When I stayed in Fredericksberg, Virginia, for a work visit I tried "Virginia Ham" for the first time and it made the stuff I get in California taste like nothing. This is a really great thing to find out some of the regional versions of various foods; really makes life interesting.

And I have an inkbird for my mushroom cultivation. My meat is just hanging in the kitchen as 100 years ago. But I agree, humidity control wiwbe better as well.

Hi..... Thank you 🎥👍👍👍

Can’t wait to get my inkbird order! Setting up a stand up all fridge into a chamber for aging meat. Loins are curing, duck breasts are curing, and have plans for lots of other projects.

Those guys are special!!!

Very impressed with the knowledge and demonstration ..

Great video Josh! And my hat is off to Hand Hewn Farms for their lesson. I hope to have the skills to try this someday

I developed a recipe when I had a beehive take a nose dive. It's Chipotle in adobo and nectar with an oak or peach smoke. It is one of our favorites for Canadian bacon. I gave some to a friend and his wife shaves it like truffles onto her pizza. The difference between that and store bought is shocking. LOL

I bet this trip was simply delicious

Curing meats is an art form, I believe. It’s great to watch these guys explain and practice their craft!👍🏻 YUMMY

nice one stoney

Try zip ties to get where you want then tie with the string

Josh, ive watched the guys before and would love to have them up here. This is the first time ive caught their from Ohio. Dare say im no where big enough for them to come up here😣. When you mailing out the hooch 😂😂

Toldy cool josh

I’d pay money to get a hands on class on this kind of stuff.

Oh, ja, Speckroulade... Genau!

l'm Italian and the food tasting should have started long before it did !!!

Freaken 2 years old?? What!! Lol

Metric system easier nê!

And I strongly disagree about the monetary value. If I'd done this and let it ripen I'd bever sell it but only give it for free to friends. If I'd forced to sell it I'd make I'd more so sell it fir a dollar a gram because all the work and time and weightloss in there. Basically most people don't realize what a shit is sold by supermarkets because they never tasted meat that was prepared the old way. And basically they don't deserve better, because they are too lazy to do it themselves and would even if it was available never pay what its worth.

When I was stationed in Italy I stayed with a family that was an amazing experience. The house sat next to a Bakery, I thought I was going to lose my mind smelling all that bread. Across the street there was a Balsamic Vinegar maker, that was the nicest guy. Down the road there was a Ham place that let me work there nights. Did you know they use a bone from a horse foot to check the smell of the ham to see if it’s done, fascinating. Then there was this Wine store. The Grandmother would send me to the wine store for her because I’d always buy her favorite Wine and not tell anyone so she’d have it for herself. I loved those people.

These people are really good. I enjoyed this so much. I need one of those aprons in my life. Keep these coming!

Ohio my neck of the woods. We did all our on butchering and processing right up until 1972 when I left for the Marine Corps. I remember stirring the cracklings when I was just tall enough to reach the paddle handle. Hated it until the cold winter nights setting around the fire stirring through the bag hunting the perfect one to crunch on. Great content

Learning so much in my slacking on the couch day off. Our next project... curing space... probably just wishful thinking...

Great at least the Amish did preserve the old ways to cure food. Most people today don't even have a clue and laugh at me if I insead working for money spend my time in nature learing old techniques and similar 😉 I'm not really a believer at least not the way the bible describes it but it doesn't matter. Your way of living is basically mostly the way most people should and just don't realize. Would rather live there tban in the "great" modern word. And... Ich glaube ihr versteht mich 😉 Grüße aus Hamburg. Basically with this actual scam I'm glad I know my mushrooms and plants and how to survive in the wilderness (which we don't have anymore here besides pretty small woods). Or how to preserve foods or all such stuff that people laughed at me because its "useless" learning old skills... We will see who laughs if the supermarkets are empty... 😳😉

And I maje my own ham and you're completely right. It tastes way better than that factory shit and noone would oay for the labor today. And you need way less on your bread to make it taste great. Most people won't ever tste that because even if they buy it in a high class store the would never taste your own spice mix on something ripped for soo long! And basically this is how people should praise an animal that lost his live for it. Sadly noone today even seems to be glad for it.

Seriously make my mouth water and want a homemade Italian hoagie! Equal parts ham , sweet Capicola, Mortadella, Prosciutto, Genoa Salami and Provolone. Gonna have to head to the deli first thing tomorrow.

Thanks for this video. I love things like this. By the way Mss. Stoneyridge is correct it's never to late for breakfast. God bless

We killed 2 hogs a year when we had our farm. We did everything except smoking hams and bacons We didn’t do that this wish we did now.

Like she said it is never to late for breakfast. Have my wife fix it for supper every now and then.

Nice work guys! I live near Cleveland and will probably go to see the farm. I went on a boar hunt last year just south of Columbus and the pork's flavor is pretty amazing. Its somewhat sweet and has way more flavor than store bought. I've been moving away from all store bought meats and mostly hunt for everything now other than cattle of course haha. Thanks for the video though. I'm looking into dry aged meats and different curing processes, so this was a nice video to come across.

Very cool to see the artistry that goes into it. Great info as usual Josh! Thanks!

Hi Mrs stonyridge. It is nice to see your smiling face..

Curing meats...that rabbit hole runs deep. Keep teaching us about it. Factory pig to cured awesomeness is months away for us all. Woooo

I know you said you had a local guy make your leather apron. Do you have a price for us to buy them or a website?

Hand Hewn Farms is fantastic. I follow Lumnah Acres with Al, and he brought out these guys to help him process 2 of his pigs.

A'm from Transylvania, hungarian guy and we make this meat for a 1000 years. You have right, we use ewery part of the pig. Much better then just meat.

Yup! I wanted to learn how to make bacon and hams. So i searched the net. Every single recipe say put on salt. How much? They never say. They say if it's too salty just soak it in cold water. I said: Seriously! how about put the right amount in, in the first place, and you are done. They do this commercially it sure as hell isn't rocket science. So I started to experiment. Now it's fast I weigh the meat in grams. Do the quick calculations for cure, sugar and salt and moments later the meat is curing. A week or less and I'm smoking and have a far satisfactory product to anything in the store. Just this evening The wife and I put 1 ham and 6 - 3 to 4 lb slabs to cure in an hour. In a week I pull them out of the fridge. Rinse them off. Hot smoke them and you can eat it right out of the smoker. We then put them in the fridge for 12 hours to stiffen up good and proper slice it up and freeze. Is it good? We buy full pork off a farm to cut and wrap. WAY CHEAPER. Last year we ran out of bacon and the wife bought a couple insanely priced pork bellies so I could make more. Maybe one evening I'll get the wife to video the process and stick it on the net.

Sorry I’ve been MIA we’ve been busy as a one legged man in an ass kicking contest I swear!

You were 2 hours South of me in Ohio, sooo cool. Enjoyed the meat talk, thanks for sharing.

NOT having sugar in the cure makes bacon better.

So cool! Wish I could be there. I can only imagine how it tastes. Check out Pasta Grammar's video on 'Nduja! Really coolnold-style Italian.

Thank you for this! I love those guys! I learn so much when they go out to homesteads or appear at the HOA conference. I learned a lot during your video!

One of the best videos I ever saw on curin meat. It doesn't describe the exact way to do it but I described the taste and experience the best I can imagine for someone never tried making good cured meat themselves!

Josh this was so great! We really appreciate the information.

Would love to attend a Hand Hewn Farm workshop! Great video Josh!

Makes me feel pretty sick of the Publix "prosciutto" which is the closest possible thing you can buy in my area. I might want to look into raising pigs and learning how to build sheds instead. . . no particular reason!

Great vid thank you. Yeah those Italians are very very clever with preserving meat, Im learning a lot from them. Guys you should check out pitina if you have not yet, its astonishing. Kind regards from South Africa.

Cool video Josh. Thanks for visiting Ohio again, Fresno [White Eyes Twp] is a nice small town in Coshocton Co. Hope I can meet you in person sometime.

Amazing how these old British breeds and herds got everywhere in the world to be the base stock for most meats. Gloucester old spot, Angus and Hereford beef cows etc. Delicious!

That was nice I'm really like that. That was something new never knew that about meat.

Right off the bat I like your taste in music bru !!!!……. Nice to see hemp used 👍🏻🇨🇦

Using a Running Half Hitch Knot will cut the tying time to less than 2 minutes. A tip I learned from the great chef Jaques Pepin

Does washing the meat with water before proceeding the entire process of curing and drying has a different result ? I saw videos usually start without mentioning if it is washed or straight from the butchers table then packaged without washing.

you mentioned "an artisan" product,,, and these men are True artists!!!! the time and experience involved is amazing!!

I understand you use the pork belly portion of the hog with the skin attached. Can I use pork belly without the skin attached, and still have a great product in the end?

Grew up in Fresno and can't wait to move back. Glad to see something like this in the area. Wooly Pig brewery is just a few miles from Hand hewn farm and doing some interesting stuff also.

I like these guys. I want to come down from Canada to learn to butcher a few animals (or I should ask someone up here to show me) =p

Those 'fellas' don,t look Italian WOOOOO Did I miss it How did they learn this craft?

Show a diagram of the hog where you're talking about on the hog. Be nice to be able to actually know where on the hog you're speaking of.

now that looked mouth watering Josh... cappricola is one of my all time favorite cured meats. Prosciutto is my next favorite. hope ya had fun there and maybe you will try your hand at your own brand of curring meats on your farm.

How does the hemp rope hold up when warping meats for cooking on a spit?? Or rolled roasts in a smoker cooking??

Why should i take advice from a video that misspells the word Aging in their title?

I ordered pancetta once and loved it. I had no idea what I was eating. I just found your channel and I’m binge watching your videos. They’re fantastic. Thanks

Enjoyed your show. Please send me a link for the apron website please. Good job fellas

Hey Josh, believe it or not Im eating boneless pork cop fried with slaw on it in a ham burger bun.

Can you please tell me what they were using as a humidifier? I have a similar setup in my basement. Thanks

Awesome and informative video. Thank you for making

I wonder what the protein value is on that meat after two years.

I grew up on the shores of Lake Erie (Avon Lake, Ohio) and always loved taking trips down into Amish Country! Great video!

Would love to make these guys classes in the future !! Also i'm a new subscriber, but I'm about 5 videos in and hooked, keep up the good work !!

Interesting process. We deal with smoked salmon smelt. Whale dried deer elk bear etc.

Its rotting meat right. The fungus and funky taste is essentially rotting meat?

kinda shocked me they mentioned england and not spain when talking about cured meats!

I like the way he pointed out the difference between ribs and spare ribs, something I never realized there’s a difference

The only thing that you should do is let us see the products cut or sliced so we no what were shooting for !!!

Best ham I've ever tried was Iberico, that stuff rocks.

Enjoyed that, love the cured meats

Love the Carl Childers reference!

Thanks for coming to see us and what we do, we had a great time! If people want more information about us and our workshops they can check us out at www.handhewnfarm.com or on Facebook and Instagram

Could someone please spell the "fancy" word used to describe sensibility to the regional taste of foods. I can't find it. They referred to it around 3:25 in the video.

Like it Josh kids today don't know were good food comes from

I tell you what. This was a damn good video

Pho and pancetta? We should party.

What does it take to be a USDA inspected facility? How does that work with cured meats made in other countries such as Italy?

You guys were in my home state? Awesome and wish youw ould come through Columbus sometime, would be a pleasure to treat you both to dinner. Safe travels!

Thanks for showing us how to cure the hams.

Fascinating, make ya hungry

Really like them aprons...

you don't want the skin on pancetta, you are going to have a nice piece of meat and a tough bit of skin.

What are the many uses of the bladder?

Looked like a porchetta to me.........

Don't know if you read your comments , but I've loved every Video I've checked out. Awesome! Always look forward to your next one.

Where is this place located at in ohio?

That's a great shirt! I just ordered one

Where are the seasonings mister ??

Great video!! I'm super excited they are 1.5 hours away from me and definitely going to plan a trip this summer to check out their farm/goods!!