Artisan Butchery & Charcuterie Sessions: September 20- October 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?