Join our Charcuterie Jam Session for two days of making traditional charcuterie with French Charcutier Dominique Chapolard, Chef Craig Diehl, and Teacher Kate Hill. Learn how a farmer, a teacher and a chef plan for whole carcass utilization in Gascony, France and in Charleston, SC. Beginning with whole carcass butchery for charcuterie, and finishing with completed products, we walk you through our thought processes, approaches, and techniques.
Dates: Thursday, October 23rd - Friday, October 24th, 2014
Registration information coming soon