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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!

Class Highlights
• How to make sausages and what to do with
the organs
• How to break down and seam butcher a pig
• How to make dry-cure hams and sausages
 
Ticket Selection
 
Number of Registrations


Schedule of Events:
Monday, October 22nd
- Breakfast on your own
- Slaughter at Blackstar Farms
- Lunch onsite
- Organ cooking
- Afternoon wine tour of Traverse City wineries (optional)
- Dinner at Blackstar Farms (optional)

Tuesday, October 23rd
- Breakfast on your own
- Classes at Hagerty Center all day
- Lunch onsite
- Dinner own own

Wednesday, October 24th
- Breakfast on your own
- Classes at Hagerty Center all day
- Lunch onsite
- Six plus Course Dinner featuring several local chefs (optional)

Program Inclusions
- All education classes and speakers
- Lunch on Monday, Tuesday and Wednesday

Attendees’ Responsibilities
- Transportation
- Breakfast and dinners
- Hotel accomodations

Details and Payment
- Attendance limited to the first 60 registrants
- Payment must be paid in full at time of registration
- Registration non-refundable; registration is
transferable if you are unable to attend
- $750 full registration or $500 for viewing only
- Final details, a complete attendee list and schedule
will be sent to all attendees a week before the
program
- Guests flying in should use Cherry Capital Airport (TVC)
- Come to town early or leave late. There is so much
to do and enjoy! Visit traversecity.com for more
information.