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The French Pig: Farmstead Charcuterie Two-Day Workshop- Oklahoma City

Kate Hill's Kitchen-at-Camont

Tuesday, April 16, 2013 at 9:00 AM - Wednesday, April 17, 2013 at 6:00 PM (CEST)

Oklahoma City, OK

The French Pig: Farmstead Charcuterie Two-Day...

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Ticket Type Sales End Price Fee Quantity
The French Pig Workshop Ended $875.00 $0.00

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Event Details

This is a two-day hands-on Butchery & Charcuterie workshop with French butcher and Pig Farmer Dominique Chapolard  and American cook and teacher Kate Hill. You will discover the French way to butcher and breakdown a pig for charcuterie and create a butcher’s dozen of traditional French Farmstead charcuterieincluding: noix de jambon, jambonneaux, ventrèche roulée, fricandeaux, paté de campagne, paté en croute, paté de tête, saucisse de Toulouse, saucisson, saucisse seche, paupiettes, rillettes, and grattons.

This intensive, two-day master class includes 15 hours of demonstration tutoring and hands on experience. French-style seam butchery for charcuterie and making the above products are underscored by a comprehensive Seed-to-Sausage farming presentation based on the Chapolard’s modern approach to working their traditional family farm in Southwest France.

Workshop fees include: a generous share of fresh pork and charcuterie products produced over the weekend, lunches, written materials and a few fun French products. Location is the state of the art butchery classroom at Francis Tuttle School of Culinary Arts, Oklahoma City.

Have questions about The French Pig: Farmstead Charcuterie Two-Day Workshop- Oklahoma City? Contact Kate Hill's Kitchen-at-Camont

When & Where


Francis Tuttle School of Culinary Arts
12777 N Rockwell Ave
Oklahoma City, OK 73142

Tuesday, April 16, 2013 at 9:00 AM - Wednesday, April 17, 2013 at 6:00 PM (CEST)


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Organizer

Kate Hill's Kitchen-at-Camont

Kate Hill's Kitchen-at-Camont is a creative culinary retreat producing workshops in southwest France and the USA. For further informaiton about all our programs consult www.kitchen-at-camont.com.

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