Pork Butchery and Charcuterie with Chef Christophe


Event Details


Location: Northwest Culinary Academy of Vancouver

This comprehensive 2-day class starts by butchering a side of pork into primary cuts.  Each primary cut will be further processed as follows:

Loin:
Bone in Frenched Pork Chops
Boneless pork loin with apple and prune stuffing (lunch on Saturday)
Pork Tenderloin
Blade:
South Western styled pulled pork
Shoulder:
Sausages and Terrine
Belly:
Bacon, Rilletes & Ribs
Leg:
Wiener Snitzel (dinner Friday)
Tourtiere
Ham Roast

Skills and techniques you will learn include:
– Butchering
– Rub
– Artisanal Sausage making
– Seaming
– Salaison (dry cure)
– Assembling a Terrine
– Frenching Chops
– Tying a Roast
– Meat Pie
– Stuffing a Roast
– Pork Seasoning (4 spice)

You will take home (bring containers):
– Pork Chops
– Terrine
– Pulled Pork Shoulder
– Rillettes
– Double Smoked Bacon (1 week later)
– Ribs or Pork Tenderloin or Pork Roast
– Sausages

Dates:
Friday March 8  &  Saturday March 9, 2013

Cost: $ 360 + HST
Includes lunch, dinner, wine & the above meat products to take home

Times:
Friday        615pm to 9-10pm
Saturday    9am to 3:30-4pm

Bring:  
Boning knife, chef’s knife, paring knife, tea towels, pastry scraper, flat non-slip non-scuff shoes, containers

This class will only be taught once per year so don’t miss out!

To Register Please call 604.876.7653