Forget unicorns. Charcuterie is proof that pigs are the most magical of animals. With the supernatural power to transform into terrine, speck, and soppressata, they are mystical beasts. That said, it’s easy to overlook the effort it takes to get those tasty piggy parts to the plate.
Live in ignorance no more, Charleston. Cypress and Artisan Meat Share Chef Craig Deihl and Chef Bob Cook will reveal the magic, the mystery, behind salted, cured meats with a whole hog butchery class Thurs. Sept. 3 at AMS.
“on the big butcher block. main reason why we put it. The whole thing. We’re gonna not get complicated with insurance. My personal preference if they would want to, the quset for this one is to me teh classes that go on around the country are $150 bucks, you get a couple snacks and maybe a beer and a glass of wine and the class starts nd you’re there because you want to learn about what’s going and hwere good meat comes from. Anything here it’s all for sale. Maybe help us bridge the gap between sandwich shop and more meat oriented meat butcher shop.
I have no idea, I can say this, in less 12 hours it sold out. Only going to do 10. Limited seating, 15 if you count the three guys in the shop. I knew it was gonna happen. We could totally do another one in a week. The crazy thing is I have people come in all the time to work with me at Cypress.
See if any names strike me that I would know of, I would anticpate it being people who have. A kitchen. Do enough whole hogs, do one on us making sausages. The more we engage people in the things we actually do.