Oct 1 & 2, 2024 | Two Day Whole Hog Butchery & Charcuterie Course

Learn Charcuterie and whole-hog butchery from a master.

Two Day Class - Oct 1st & 2nd, 2024 (Times TBD)

Chef Brian Polcyn is a renowned Michigan-based Chef, restauranteur, and culinary professor at Schoolcraft College, one of the top culinary programs in the country. He is author of 3 books on charcuterie and butchery (with a 4th book coming out in the Fall) the most popular being, "Charcuterie: The Craft of Salting, Smoking, and Curing". This is a two-day intensive course. It will take place at the Middleby Innovation Kitchens in Lewisville, Texas, on Oct 1st & 2nd, 2024. Chef Brian will begin with a whole-animal breakdown of a heritage breed pig sourced from a local farm demonstrating fundamental butchery practices while also showing how to butcher a pig specifically for charcuterie purposes (i.e. making salami, prosciutto, etc.). From this animal he will make 20 items that will demonstrate the fundamentals…