Oct 1 & 2, 2024 | Two Day Whole Hog Butchery & Charcuterie Course

Learn Charcuterie and whole-hog butchery from a master.

Two Day Class - Oct 1st & 2nd, 2024 (Times TBD)

Chef Brian Polcyn is a renowned Michigan-based Chef, restauranteur, and culinary professor at Schoolcraft College, one of the top culinary programs in the country. He is author of 3 books on charcuterie and butchery (with a 4th book coming out in the Fall) the most popular being, "Charcuterie: The Craft of Salting, Smoking, and Curing". This is a two-day intensive course. It will take place at the Middleby Innovation Kitchens in Lewisville, Texas, on Oct 1st & 2nd, 2024. Chef Brian will begin with a whole-animal breakdown of a heritage breed pig sourced from a local farm demonstrating fundamental butchery practices while also showing how to butcher a pig specifically for charcuterie purposes (i.e. making salami, prosciutto, etc.). From this animal he will make 20 items that will demonstrate the fundamentals and principles of charcuterie, such as pâté, rillette, and sausage making, dry-curing and smoking techniques, and much more. Chef Brian has been teaching these techniques to students and his cooks in the kitchen for 35+ years and is considered by many to be a leading expert in this ancient craft. Charcuterie is an ancient craft that Chef has adapted it for the modern kitchen in a way that resonates with the serious homecook and the industry professional. Because of this, both beginners and advanced attendees are welcome to attend this course.  This course will be hosted by Middleby Institute in a state of the art culinary arts education facility. Visit their website to learn more about this tremendous group of Chefs and industry professionals. 

https://www.middleby.com/mik/ 

The price of admission includes course documentation and a group dinner with Chef Brian.  

Questions or other payment options please email us at contact@brianpolcyn.com