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2-Day Charcuterie and Whole-Animal Butchery Course

February 18, 2018 @ 9:00 am - 3:00 pm

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This wil be a 2-day course on the fundamentals of Charcuterie and whole-hog butchery. Chef Brian Polcyn will demonstrate things such as the difference between European seam butchery and USDA cuts, proper sausage, brining, smoking, and curing methods, how to buy and breakdown whole animals while turning a profit, and the importance of using heritage breed pigs. A whole-hog will be present as a visual aid and demonstration tool. Join us for this educational and exciting class with the talented individuals at il Porcellino Salumeria in Denver, Colorado.


February 18, 2018
9:00 am - 3:00 pm


il porcellino salumi
4324 W 41st Ave Ste T
Denver, CO 80212 United States


Chef Brian Polcyn