A Passion for Pork

I WANT YOU!

If you have a passion for pork like we do,
come and join Judy and Kate in their Whole Hog Workshops in France, Italy
or on the road.

Since we began the whole hog for our sell-out IACP conference presentation with the delovely Fergus Henderson of St. John's restaurant in London, there has been a lot of bacon under the bridge. We offer our personal Old World advice and flavors to the big new wwworld that craves the authentic at the table.

Workshops in France:

This February in Gascony, Kate Hill is celebrating All Things 'P' in France with a farm butchery course: cuts, home curing and classic charcuterie featuring the very old world Noir de Gascogne pig, cousin to the Tuscan Cinta Senese. For professionals and home butchers alike, we'll take the Whole Hog approach and with our master butchers breakdown an entire carcass in our own Kitchen-at-Camont.

Workshops in Italy:

Learn the secrets of Porchetta and other Italian specialties from Judy Witts, who has worked along side Master butcher Dario Cecchini and other fabulous butchers in the Central Market.

Italian specialties:
Porchetta: the how to primer
Soprasatta: Headcheese
Fegatelli: pork livers in caul fat-two ways
Roventini: blood "pancakes" savory and sweet
Lard- Tuscan Butter

On the Road:

Together Judy & Kate will bringing their favorite French & Italian butchers and bacon with them to the West Coast for a Spring Pig Frolic before the April IACP conference in Portland Oregon.

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