The French Pig: Whole Carcass Charcuterie Masterclass 

A one-day advanced level workshop featuring a 6-week outline for transforming whole carcasses into a French butcher’s dozen of profitable French farmstead charcuterie products. This is a pragmatic approach to whole carcass butchery and charcuterie as practiced in Southwest France with Dominique Chapolard and Kate Hill. Limited space. and more information on our website: http://www.kitchen-at-camont.com/course/the-french-pig-whole-carcass-charcuterie/ 

This one day masterclass “ The French Pig: Whole Carcass Charcuterie” is an active demonstration of how we produce traditional valued added products as practiced by Dominique Chapolard on his Ferme Baradieu in Southwest France and taught at the Kitchen-at-Camont by Kate Hill. Hill and Chapolard demonstrate, step by step, the breakdown of whole carcass from primal to French charcuterie cuts and salt-cured whole muscles: noix de jambon, coppa, filet sec, ventrèche roulée.  Next, as taught in our advanced level course in France, we explore the basics of value added products from trim and the undervalued cuts of the ‘Fifth Quarter’- offal and head, hocks, and trotters. Our partners At Dirigo Food Safety help us focus our Old World products supported by New World food safety standards including HACCP level work instructions, process flow diagrams, and the economic breakdown of products 

Special Guests include: James Beard Award Winning cookbook author Georgeanne Brennan joins us for the day to share her perspective on French charcuterie and La Vie Rustique. We're delighted to share our friends, former students, and valued colleagues at these workshops and gatherings. Analiesa Gosnell and John Blevin of Oakland's Clove and Hoof and Nathan Gilmour of Dirigo Food Safety will lead a discussion of sustainablity in the whole carcass workplace

Finishing with a special focus on product development from paté de tête or headcheese, grattons  and rendered fat product, terrines, and recipes for offal, the day concludes with an overall economic breakdown and introduction to the pre-steps of HACCP for meat and poultry production. From whole carcass to 13 traditional French Charcuterie products produced on a 6 week timeframe-“from Pig to Plate.”

The is a non-refundable fee. A pig has died for you. If you can't come, pelase send someone you like and will share pork with.