Porks and Knives: Nov 2-7, 2014

5 Days of the Pig: From Slaughter to Butcher, to Charcuterie
A Martha’s Vineyard Culinary Adventure

**MORE Details Under Construction for 2014**

As our society moves closer into ‘slow’ and fair methodology for raising and procuring ingredients for our respective tables, a major aspect that most of us can’t experience first hand is the raising of the animals and the transformation from livestock to the dinner plate.

Open to professionals and amateurs alike, the object of this week is to bring people closer to locally raised animals and to build a gateway of accessibility to these ancient traditions. Course work will cover farm tour, dinner with farmers and chefs and hands on kitchen work. We will cover heritage breed pigs, slaughter, primal cuts, curing and smoking. Handbook included.

PORKS & KNIVES CURRICULUM:

Day 1 – Slaughter Day

Students will gather and participate in farm slaughter of 4 pigs where they will learn how to bleed, gut and process and animal at this crucial and preliminary stage which so often gets overlooked.  We  will demonstrate how to preserve the blood & removing the offal. 

Day 2 – Break and De-bone, & Sort 

Stage 2 of this week allows the students to see the breakdown of the animals from their whole state into smaller sections and muscle groups that are specific to a variety of different kinds of salumi.  Primal cuts are broken down into sub-primals and de-boned.  This day is important from a salumi maker’s standpoint, as breaking an animal  down for salumi is different than for a butcher’s case. We learn how to prepare Coppa di Testa (Head Cheese),  and prepare rich stocks from the bones.

Day 3 – Stocks, Rendering, Testa & 1st Salting  

As any chef knows, it’s the stocks and rendering of the secondary by-products of using whole animals that separates the amateur from the professional.  We learn how to render lard, and begin curing in salt.

Day 4 -  Salumi, Pate, Rillettes Sausage 

Part of the final two days of work that will review the classic recipes of a wide variety of salumi. Including, fresh & fermented sausage, Country Pate, Rillettes & more!  We will enhance your curing and processing at home and at the restaurant.  

Day 5 – Salumi, Pate, Rillets Sausage 

Part of the final two days of work that will review the classic recipes of a wide variety of salumi. Including, fresh & fermented sausage, Country Pate, Rillettes  & more!  We will demonstrate how to best prepare these items and reveal techniques that will enhance your curing and processing at home and at the restaurant. We will begin to put together our menu for the grand gala dinner, addressing the costs of cured meats and fresh and balance of flavors and teqniques.

The class and experience runs from November 3rd to November 8th.

Participants will also be taken to different island farms for dinners as well as observe local operations of farmers raising sheep, goats, geese, chickens, dairy cows and more. Conversations over dinner will be around the challenges of farm to table procuring as well as highlights.

This is a unique opportunity and experience that is sure to be transformational and meaningful.

Pricing

$2,000
Includes handbook, jacket and boning knife.

We begin Sunday at 1pm and conclude Sunday at 12 noon. Space is limited. All meals and transportation are included.

Accommodations

Special hotel rate at the Harbor View Hotel $99/per room/per night.

If needed, we can help coordinate travel logistics as well.  We are available for any questions.

Jan Buhrman and Rich Osnoss
Kitchen Porch and Culinary Experiences of Martha’s Vineyard

 Chef Nathan Gould
The Harbor View Hotel

PLEASE READ: Cancellation Policy-2014

Photo Credit:  Timothy Young Photography

http://www.epitourean.com