San Francisco, California
London, United Kingdom
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.
When & Where
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.