4 Day Hog Butchering & Charcuterie Class with Francois Vecchio

Event Information

Share this event

Date and Time

Location

Location

The Farmstead

200 Risso Lane

New Berlin, PA 17844

View Map

Event description
A four-day butchering/charcuterie class with Francois Vecchio, charcuterie expert and author of “Charcutier. Salumiere. Wurstmeister.”

About this Event

This is a comprehensive class, starting with slaughter of pigs raised on the farm and harvest of blood and organs. Each student will have the opportunity to break down a half a pig under Francois’s guidance. Broken down pigs will be prepared in a variety of ways including cured whole muscles such as prosciutto, speck, coppa, lonza and pancetta; classic salumi preparations traditional salami such as punta di coltello, emulsified products such as mortadella; fresh and smoked sausages; pate; and classic Pennsylvania scrapple. This will be a true snout to tail experience!

Dates: Wednesday, November 13 - Saturday, November 16

Who should attend:

While anyone is welcome, those with experience at butchering and charcuterie will likely benefit the most. I would dare say anyone, even those that are doing this professionally would benefit from this class. We, as staff learned so much during last year’s class and look forward to this one. Above all we ask that you have a true respect for and passion for all that the pig gives us. This class is limited to 8 students to ensure an optimal staff/student balance.

Lodging:

We plan to rent some local cabins on nearby Penn's Creek as we did last year for a fee of approximately $50 per person per night.

Class Agenda

Day 1 - Weds. November 13

0815 to 0900 - Breakfast

0900 to 1200 - Slaughter: kill, scald and scrape pigs; collect blood, organs, leaf lard and membrane.

1200 to 1300 - Lunch

1300 to 1730 - Pig breakdown demo by Francois Vecchio

1730 till 1900 - Dinner at farm with debrief about the day’s experience

Day 2 - Thurs. November 14

0830 to 0900 - Breakfast

0900 to 1200 - Offal prep to include blood sausage, liverwurst, etc...

1200 to 1300 - Lunch

1300 to 1730 - Student Breakdown of ½ pig

1730 to 1900 - Dinner tonight on own so that students may share experience. (Suggested venue Selinsgrove Brewing)

Day 3 - Fri. November 15

0830 to 0900 - Breakfast

0900 to 1200 - Whole muscle preparation and curing

1200 to 1300 - Lunch

1300 to 1730 - Scrapple prep meat separation grading with Francois method

1730 to 1900 - Dinner and music at farm

Day 4 - Sat. October 27, 2018

0830 to 0900 - Breakfast

0900 to 1200 - Salami and fresh sausage

1200 to 1300 - Lunch

1300 to 1730 - Finish salami and sausage, pictures debrief

1730 to 1900 - Dinner for those staying, at farm

About Francois Vecchio

François Vecchio counts over sixty years of professional farming, butchering, sausage, and charcuterie making experience. Throughout his career, his strongest emphasis has been on quality and tradition.

Between 1962-1980, François owned and operated his family’s company in Switzerland, overseeing 700 + employees in the meat industry. In 1981, he moved to California and introduced European-style Salumi to the West Coast of the US, first, working with Busseto Foods and then Columbus Salame Company and Niman Ranch. Since retiring, he continues consulting with passion to large and small enterprises and individuals interested in quality.

Francois has spent the last fifteen years sharing this experience of the tradition and craftsmanship of “Old Europe” with producers and hobbyists all over the world. He is fluent in English, French, Italian, Spanish and German. He currently mentors award-winning artisans and chefs in the US and Canada and has organized butchering and curing workshops all over the US.

“Francois brings together generations of tradition, a lifetime of experience and an unbounded passion for the craft” -- Barry Stohlman

Staff:

Jim Chlebowski (aka @DrSmokehouse on IG) has been raising pigs, butchering, curing, and smoking meat for over 10 years

Andrew Lane and Doug Wharton raise heritage pigs and teach humane slaughter, butchery, and charcuterie at their farm (Hand Hewn Farm) in Ohio.

Barry and his son Bill Stohlman who are experts in culatello having studied under Massimo Spigaroli. They raise pigs for salumi at Stohlman Acres in Boyds, MD.

Jaime Sorgente a graduate of last years class

Josh Thigpen who raises and butchers his own animals

Brooks Miller who raises pigs and practices charcuterie at his farm North Mountain Pastures in Newport, PA

Josh Owens who assists Jim in raising and butchering pigs,and the best dishwasher ever Pat Owens.

Share with friends

Date and Time

Location

The Farmstead

200 Risso Lane

New Berlin, PA 17844

View Map

Save This Event

Event Saved