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The French Pig: Cochon & Charcuterie Workshop from Gascony in Virginia's Blue Ridge

Sunday, March 20, 2011 from 9:00 AM to 5:00 PM (EDT)

The French Pig: Cochon & Charcuterie   Workshop from...

Ticket Information

Ticket Type Sales End Price Fee
Sun, Mar 20 (9-1) Cochon & Charcuterie Workshop   more info Ended $220.00 $13.09
Sun, Mar 20 (9-5) Cochon & Charcuterie Workshop   more info Ended $395.00 $22.72

Event Details

The French Pig: 

Cochon & Charcuterie

A Workshop with Cook/teacher Kate Hill & Farmer/butcher Dominique Chapolard

                             Photobucket  dominique in white

Cooking with fresh, local ingredients has become the established standard in America for serious home cooks as well as advanced culinary professionals. Now focus is turning to the time-honored art of curing, preserving and transforming fresh, local ingredients to achieve extraordinary foods. For the meat enthusiast, this focus rests on the noble, ancient branch of cooking known as charcuterie.

Stonyman Gourmet Farmer invites you to join an intensive hands-on workshop in "Little" Washington, Virginia,  on the Art of French Charcuterie with two leading specialists from the historic epicenter of carcuterie: Gascony. Dominique Chapolard, maitre butcher, charcutier and farmer along with Kate Hill, cook, teacher, writer and creator of the, will present the intricate discipline of traditional French seam butchery and the preparation of authentic Gascon charcuterie.


PhotobucketDuring the morning session of this full-day workshop, Dominique Chopolard will teach you the important anatomy, knife skills, professional techniques and meat hygiene to safely butcher a farm-raised pig. He will explain how to select the ideal pig to provide the best charcutier ingredients. He  will take you through the steps of transforming an entire pig into premium French cuts using the advanced technique of "seam" butchery. In this traditional European technique the butcher uses a simple 6 inch boning knife to break down the pig into appropriate cuts following the natural lines of the muscles. By contrast, American butchers often use electric saws to cut across the meat grain.

A Tasting Lunch en famille will provide the mid-day break. It will typify the celebrated Gascon "vie en douceur": a selection of fine Gascon farmstead charcuterie accompanied by premium Southern Appalachian farmstead cheeses in the French tradition, seasonal vegetables, freshly baked artisan French breads and Gascon vins de pays. Good food will be accompanied by good conversation and a discussion of French full-circle farming as practiced by the Chapolards from "seed to sausage."

PhotobucketThe afternoon charcuterie workshop will teach the repertoire of traditional fresh, cooked, cured, and dried charcuterie using fat, drying and storage techniques. Meat cuts will be defined by use and muscle: loin roasts, coppa for curing, belly for ventreche and bacon, ham leg for curing, shoulder for sausage, etc. By workshop end, participants will be acquainted with the art of French hand cutting and the practice of artisan charcuterie preparation.

Cochon & Charcuterie is an exceptional opportunity to learn stateside the basics of traditional and authentic French butchery and charcuterie. Participant/expert ratio will not exceed 1:5. Sunday's workshop is geared to professionals, experienced cooks and knowledgeable food enthusiasts. Participants will receive a butcher's apron for use during the workshop and to take home along with charcuterie recipes and a share of the pork.

Workshop Team

Dominique Chapolard and his 3 butcher brothers prepare 8 to 10 of their own farm-raised pigs each week, 52 weeks of the year. On their farm, Baradieu, they grow the grain and food that the pigs eat for their entire 12-month life. Each week the humanely killed pigs are transformed into fresh cuts (roti, cotelettes, jambon, jarret) and charcuterie cuts (noix  de jambon, filet, tete, pied). Chapolard is Secretaire-generale of the Syndicat des GAEC, a guild of farm collectives.

PhotobucketKate Hill, published author and professional cook of 30 years, founded Camont as a cooking school in 1991. The programs at Camont have grown from her close relationship with Gascony's thriving food community of butchers, bakers and Armagnac makers. Kate teaches workshops on French food internationally and consults with professionals such as chef Rick Stein for the BBC "French Odyssey" series filmed in Camont's kitchen. Kate's work has been featured in Food & Wine, Bon Appetit, Dish, Appellation and Maison Sud Ouest magazines, the New York Times, London Times and Boston Globe.

 Additional Info

Special lodging rates are available for participants wishing to stay  in "Little" Washington. Contact for details.

Have questions about The French Pig: Cochon & Charcuterie Workshop from Gascony in Virginia's Blue Ridge? Contact the organizer

When & Where

337 Gay Street
Washington, Virginia 22747

Sunday, March 20, 2011 from 9:00 AM to 5:00 PM (EDT)

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