The Whole Hog Butchery Workshop
November 4 - 7, 2020
November 3-6, 2021
A whole hog butchery workshop in collaboration with our friends at the nearby farm Ca' Licozzo. Start the morning with a tour of their sustainable farm and then roll up your sleeves! Jason will translate and assist as Roberto, the farmer & butcher will artfully demonstrate on half a pig how to butcher the beast, at the same time explaining how to use the meat he's carving in local dishes. He is passionate about the process from start to finish - from farm to table.
But this is not just a demonstration. Now it's your turn to take the knife and begin butchering the other half! Roberto and Jason will guide you through each step. We will cover charcuterie and curing techniques making rolled pancetta, sausages (see the video below), salami, strutto, prosciutto, bistecca, etc. After the work is done - a proper farmers feast!
The workshop will continue the following evening at our farmhouse, followed by dinner.
And the cherry on top... Take a break from the butchering with a visit to the White Truffle Festival on Friday and sample an array of dishes topped in local white truffles! Literally, it's the truffle on top of it!
TOTAL = 1960 Euro/Couple or 1370 Euro/Solo
Includes 3 nights accommodations in a 1 bedroom/1 bathroom apartment with kitchen/living room at our farmhouse, 3 dinners with local wine, 1 lunch with wine, 2 day butchery workshop, custom apron and breakfast daily!