If you are a Foodie, interested in nutritious food, a culinary junkie, wanting to learn more about charcuterie, or exploring the idea of raising pigs. Then this is the course for you.
We are combining our 3-day Whole-Hog Workshop with our Charcuterie Workshop for a Four Day Master Class- with lots of options for attending (for Farmer or Foodie).
We will start with one of our larger, older, heritage-breed pigs that live in the woods or on our farm.
May 18th-21st:
· Option A: 4-Day pass – Full Access – $1200 or $2000 for Couples. Included: The Slaughter, Butchering 101, Charcuterie, and Pork Cookery and includes 11 meals.
· Option B: 3-Day pass ‘Butchery and Beyond’- Included: Everything except Slaughter day (days 2-4) – $900 or $1700 for Couples
· Option C: 2-Day pass ‘The Basics’ – Included: The Slaughter & Butchering 101 (days 1 and 2) – $600
· Option D: 2- Day pass ‘Foodie’ – Included: Charcuterie & Advanced Cooking (Days 3 and 4) – $800
All Farm-to-Table Meals included (breakfast/lunch/dinner)
Past Menus have looked much like this:
Day One:
Breakfast: Homemade pastries, fruit
Lunch: House-cured ham hock and bean soup with homemade bread
Dinner: Jägerschnitzel with a cream sauce of mushrooms, and offal from the pig
Day Two:
Breakfast: House-cured bacon, eggs, and toast.
Lunch: Morcilla (made by students during day one) and fried potatoes and salad
Dinner: BBQ ribs from the workshop pig, homemade coleslaw, chips
Day Three:
Breakfast: Oatmeal Bake, Fruit
Lunch: Class-made sausage sliders, homemade pork rinds
Appetizer: 5 different Proscuitto tastings with wine pairings for each
Dinner: Bacon-wrapped tenderloins from the pig along with carbonara made with house-cured speck, and salad
Day Four:
Breakfast: Goetta (made during the class) and eggs
Lunch: Epic Charcuterie Board with Wine
We provide coffee and tea all day each day along with local beef from Wooly Pig Farm Brewery and a selection of wines for our dinners.
*Day four only has two meals due to the huge charcuterie finale.
For Accommodations, Check Here