The French Pig: Whole Carcass Charcuterie Masterclass

A one-day advanced level workshop featuring a 6-week outline for transforming whole carcasses into a French butcher’s dozen of profitable French farmstead charcuterie products. A pragmatic approach to whole carcass butchery and charcuterie as practiced in Southwest France with Dominique Chapolard and Kate Hill of Kitchen-at-Camont.com.