Join Chef Brian Polcyn on September 8-9, 2019 for a Charcuterie & Whole-Hog Butchery Course at Oasis Hotel & Convention Center in Springfield, MO. Get tickets: http://www.acfspringfieldbranson.com
Course highlights:
• Sausage, pate, and terrine making
• Demonstration of European seam butchery for dry curing vs. USDA cuts
• Proper smoking, curing, and whole animal utilization techniques
• The importance of using heritage breed pigs for charcuterie
