FED Workshop - How To: Butcher and Cure a Hog

SLOW FOOD

Gather at local River Bear American Meats with instructor Andrew Gumpel to learn how to transform a hog into the perfect charcuterie.

River Bear American Meats

Join River Bear American Meats for an immersive Butchery and Charcuterie Workshop, where you'll experience the time-honored relationship between farmer and butcher firsthand. This workshop offers a rare opportunity to prepare a hog for preservation with the butcher who expertly cures the meat—a tradition that dates back centuries, long before refrigeration.During this hands-on experience, you'll dive into the rich history of meat curing and watch as our expert butcher breaks down a heritage pig, born, raised, and processed right here on a local farm in Boulder County. You'll have the chance to participate in the breakdown and fabrication of classic charcuterie such as lomo, coppa, pancetta, prosciutto, culatello, and even learn about the delicate process of making fermented salami.This intimate event also includes a behind-the-scenes tour of River Bear American Meat’s renowned salami production. Enjoy a curated tasting of their finest salami and charcuterie, and as a special takeaway, each guest will receive a selection of these expertly crafted meats to savor at home. About the Instructor:Andrew Gumpel has been an integral part of <a href="https://www.riverbearmeats.com" title="https://www.riverbearmeats.com" target="_blank" data-msys-clicktrack="0" rel="nofollow noopener noreferrer">River Bear American Meats </a>for the past three years, serving as the Plant Manager. In this role, he oversees various aspects of the operation, including product development and quality control. Andrew’s professional journey is rooted in his extensive background in butchery and cooking. He honed his skills in New York City, working in various kitchens before mastering whole animal butchery at the renowned Gramercy Tavern. Following this, he furthered his expertise at whole animal butcher shops, where he specialized in crafting artisanal salami and salumi. About Slow Food Denver:Slow Food Denver is a chapter of Slow Food U.S.A., a global, grassroots movement that links the pleasures of growing, cooking, and eating food with the community and environment. Slow Food was founded in Italy in 1986, and inspired chapters in 160 countries worldwide, with over 60 in the U.S.Slow Food Denver, founded in 2001, is committed to the enjoyment of local food by all members of the community, seeking to create a more just and sustainable food system. We value cultivating community and connection, restoring biodiversity, celebrating food cultures, defending social and economic equality, and protecting the environment. Our mission is good, clean, and fair food for all. For more info, see <a href="https://slowfooddenver.org/" title="https://slowfooddenver.org/" target="_blank" data-msys-clicktrack="0" rel="nofollow noopener noreferrer">Slow Food Denver</a>.

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FED Workshop - How To: Butcher and Cure a Hog

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FED Workshop - How To: Butcher and Cure a Hog

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