Artisan Butchery & Charcuterie Sessions: September 20- October 30 2010

June 30, 2010

A perfectly cured ventrèche, produced by one family farm with pigs that are raised for 12 months minimum on all home-grown grain. Cut, salted, & cured naturally without nitrates or nitrites and sold at a market just ten miles from where the pigs are grown. Ten pigs a week. Fifty-two weeks a year. 520 Large White/Yorkshire pigs a year. Oh, where? In Gascony, of course.

Want to know how to make this perfect piece of cured pork belly? Buy a plane ticket for September 2010 and join the Gascon Kitchen’s first ever Artisan Butchery & Charcuterie 6 week program. More information?

Photograph by Tim Clinch

{ 2 comments… read them below or add one }

Krista June 30, 2010 at 3:54 pm

What a fabulous event! :-) I love learning about charcuterie, but will have to wait for another time. :-) Hope you have a fantastic turn out! :-)

Caterina B July 6, 2010 at 9:01 am

Wow! This would be wonderful for my husband. He hunts elk near our home and is really enthusiastic about meat in general and pigs in particular. We are now raising our 3rd. set of two pigs and learning a lot each time. My hubby is considering letting them grow for a year the way you do it in France. The butchery is left to a meat shop called “Old World Meats” in Grand Junction, CO, although he does know how to cut meat. I wonder if they read your blog? I will ask, because they should.

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