Monday, Oct 21, 2013 - Thursday, Oct 24, 2013
Pigstock TC is a three-day course for chefs and skilled home cooks designed to provide an appreciation of the breeding and raising practices of the Mangalitsa pig, as well as, the methods of processing a hog from the inside all the way out, and finally to producing world-class salumi and charcuterie products. There are many food events that are open to the public listed below. We hope you can join in the fun!
• How to make sausages and what to do with
• How to break down and seam butcher a pig
• How to make dry-cure hams and sausages