Tuesday, September 21, 2010
For professional chefs and food "decision makers" - Pigstock TC.
A bit of food mayhem - sorry, just had to say that.
This is a professional chefs and food professionals only event.We'll be going "whole hog" on Michigan Mangalitsa pigs, from slaughter to seam butchery, to charcuterie and cooking/pastry.
Pigstock Traverse City is your opportunity to work with this hog in an extremely intimate three-day event, scheduled for Nov 1-3. You will observe and experience hands-on the raising, slaughter, and processing of Mangalitsas from start to finish. You will learn Old World methods of seam butchery, which allow for more complete utilization of the whole animal and are especially designed for high-quality whole-muscle preparations.
Among true connoisseurs of salumi & charcuterie, the Mangalitsa hog is considered among the best sources anywhere. Though less well-known that it's Spanish cousin the Iberian Black hog, Mangalitsas have a similar ability to put on fat. And anyone who's made tasty treats with pork, knows that lots of fat is essential to the best flavor, texture, & mouthfeel!
If you can't get in this year, don't worry, we hope to make this an annual affair.
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