Butchering & Charcuterie Class with Francois Vecchio – New Berlin, USA

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. https://www.eventbrite.com/e/4-day-hog-butchering-charcuterie-class-with-francois-vecchio-tickets-62742412244