I never butchered pig, cow or any other animal in my life.
Not sure I would like to try either.
There is a science to it.
Some people like Julie Powell even decided to use Butcher Classes as Therapy, cleaving instead of cleavage.
If you want to learn The Art of French Cut & Seam Butchering and Traditional Gascon Charcuterie, Gascon
farmer/butcher/charcutier Dominique Chapolard and American
cook/writer/teacher Kate Hill of the Gascon Kitchen are coming to a West Coast location near you for a number of sessions.
You can still register for the 2 California dates:
-Friday, April 16 in Napa at The Fatted
Calf (OXBOW Public Market). Evening participatory
demonstration-$195
-Saturday, April 17 in Sonoma at Kelley &
Young Winery.Full day hands-on + demo workshop plus PINK: Porc &
Rosé Tasting Dinner. $395
Visit French PIG: the Butcher & the Cook Workshops page for registration and details.
After California, Dominique and Kate visit Portland (Oregon) for a sold out session.
It is followed on April 26 by another Sold Out day at the Herbfarm Restaurant in Woodinville, Washington State.
If Gascony, foie gras and all other culinary treats from this region in the South of France speak to you, you will want to check my upcoming interview with Pascal Aussignac, chef/owner of Club Gascon in London and author of Cuisinier Gascon (Absolute Press).
Should be up in a week or two.