Stohlman Acres

Butchering classes

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. 
  • We strive to share with you our passion for this process and why we find it to be important
  • We'll teach you how to slaughter, breakdown, and process a hog specifically for Italian dry cured meats

Our Process

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

Our Products

  • Salame
  • Culatello
  • Prosciutto
  • Coppa
  • Pancetta
  • Guanciale
  • Sausage
  • Bacon
  • and so much more!
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
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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Buy Meat

This form is intended to walk you through the choices that need to be made in order to prepare instructions for the butchering of your whole or half pig.  Each pig is divided into two symmetrical "sides" at the slaughter.  So every animal has two of everything - two hams, two shoulders, two loins, etc.  This cutsheet will walk you through the selections for ONE side.  At the bottom of the form is a place to indicate if this cutsheet is to be used for both sides of your pig or just one.  Submit a second cutsheet if you want to treat the second side differently than the first.

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Order your locally grown, pasture-raised meats!

About us

Stohlman Acres, est. 2018, 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!


What is "Pasture-raised"?

Pasture-raised means that our animals are raised on a rotational grazing system in which a large part of their diet comes from what they forage in the pasture, with grain supplements. Our commitment to these humane practices is what keeps our animals happy and healthy, producing the most delicious meat.

Can I pay with a Credit card?

Yes, you can pay with a Credit Card either at pickup or online.

Do you use hormones or antibiotics?

Because of rotational grazing on pasture, we are able to avoid any use of hormones or antibiotics.

Where are you located?

Stohlman Acres Farm is located at 22641 Shiloh Church Road, Boyds, MD 20841

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