Charcuterie Bootcamp for YOU!

Do you like to handle meat? Yes, that was intended to be a bad joke.

My school is offering some foodie classes to the public for butchery and charcuterie! A few weeks ago they sent out an e-mail, the class filled up (they tend to do that very quickly!), and now they have opened up a second session for more people who are eager to play with knives.

If you’ve always wanted to learn about different cuts of meat, preserving, sausage-making, curing and a whole lot more, definitely have a look below. Unfortunately, I won’t be there to coach students as I’ll have moved away already, but this is a load of fun!

At least I’m in the photo next to the pig. Hee!

Kari


BUTCHERY & CHARCUTERIE CLASSES TAUGHT BY
CHEF CHRISTOPHE
CLASS 1 – PORK BUTCHERY & CHARCUTERIE
This series filled up so quickly we are now offering a second series to be held May 14 & 15.

This comprehensive 2-day class starts by butchering a side of pork into primary cuts.  Each primary cut will be further processed as follows:

Loin:
Bone in Frenched Pork Chops
Boneless pork loin with apple and prune stuffing (lunch on Saturday)
Pork Tenderloin
Blade:
South Western styled pulled pork
Shoulder:
Sausages and Terrine
Belly:
Bacon, Rilletes & Ribs
Leg:
Wiener Schitzel (dinner Friday)
Tourtiere
Ham Roast
Skills and techniques you will learn include:

– Butchering
– Rub
-Artisanal Sausage making
– Seaming
– Salaison (dry cure)
– Assembling a Terrine
– Frenching Chops
Tying a Roast
– Meat Pie
– Stuffing a Roast
– Pork Seasoning (4 spice)

You will take home (bring containers):

– Pork Chops
– Terrine
– Pulled Pork Shoulder
– Rillettes
– Double Smoked Bacon (1 week later)
– Ribs or Pork Tenderloin or Pork Roast
– Sausages


Dates:
Friday May 14  &  Saturday May 15
Cost: $ 360 + gst
Includes lunch, dinner, wine & the above meat products to take home
Times:
Friday        6pm to 9-10pm
Saturday    9am to 3:30-5pm
Bring:
Boning knife, chef’s knife, paring knife, tea towels, pastry scraper, bib apron, flat non-slip non-scuff shoes, containers
This class will only be taught once per year and take a maximum of 18 students
To Register Please call 604.876.7653
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