March 14th-17th 2024 in Fresno, Ohio
If you are a Foodie, interested in nutritious food, a culinary junkie, wanting to learn more about charcuterie, or exploring the idea of raising pigs. Then this is the course for you.
We are combining our 3-day Whole-Hog Workshop with our Charcuterie Workshop for a Four Day Master Class- with lots of options for attending (for Farmer or Foodie).
We will start with one of our larger, older, heritage-breed pigs that live in the woods or on our farm.
All Farm-to-Table Meals included (breakfast/lunch/dinner)
Past Menus have looked much like this:
⭐️ Day One:
Breakfast: Homemade pastries, fruit
Lunch: House-cured ham hock and bean soup with homemade bread
Dinner: Jägerschnitzel with a cream sauce of mushrooms, and offal from the pig
⭐️ Day Two:
Breakfast: House-cured bacon, eggs, and toast.
Lunch: Morcilla (made by students during day one) and fried potatoes and salad
Dinner: Pork stir-fry
⭐️ Day Three:
Breakfast: Oatmeal Bake, Fruit
Lunch: Class-made sausage sliders, homemade pork rinds
Dinner: Bacon-wrapped tenderloins from the pig along with carbonara made with house-cured speck, and salad
⭐️ Day Four:
Breakfast: Goetta (made during the class) and eggs
Lunch: Epic Charcuterie Board with Wine
We provide coffee and tea all day each day along with local beef from Wooly Pig Farm Brewery and a selection of wines for our dinners.
*Day four only has two meals due to the huge charcuterie finale.