This is an incredible opportunity to get a hands on class on pig fabrication. I realize we are late sharing this information, but I believe there are a few slots still open. If you can pull the strings to make it happen this is a huge opportunity to learn.
Gascon Cochon and Charcuterie
A Two Day Workshop presented by Dominique Chapolard and Kate Hill
Hosted by Woodberry Kitchen, Baltimore, Maryland, USA
Monday, March 21 2 pm to 9 pm
Tuesday, March 22 9 am to 4 pm
Woodberry Kitchen will provide freshly slaughtered locally sourced whole pig(s) of around 400 lb each, along with work area, cutting boards, and all other ingredients. The class will also have two #22 grinders, and one manual sausage stuffer at it’s disposal. Attendees will be instructed in whole animal seam butchery and the fabrication of traditional Gascon charcuterie.
Day One will commence with Dominique breaking down a whole pig using seam butchery techniques to create market cuts and charcuterie.
Day Two will begin with attendees breaking down 2 pigs with Dominque’s guidance, followed by more charcuterie.
A light meal will be served midway through each session. Dominique and Kate will provide hands on demonstration/instruction each day, along with all recipes.
Cost: $695 per person for both days, including lunch/dinner, recipes, and boning knife.
Call Woodberry Kitchen to Make a Reservation 410 464 8000
