Eager to learn how to turn a hog into edible treats such as pâtés, salami, prosciutto join the crew at the award winning Fatted Calf Charcuterie at Oxbow Public Market in Napa for a Basic Pig Butchery Part I.
You will learn amongst other things how to make your own sausage.
The class is on June 20th, costs $125 per person and includes lunch, some wine and your share of the sausage project.
When I think Choucroute I think beer.
A Chicago temple to all things pig, the Publican, offers Beer Dinners with a focus on local brewers and local food on the last Sunday of each month.
The 4 course dinner costs $45 with an additional $20 for beer pairing.
The latest event (in May) was with Jolly Pumpkin from Dexter (Great Lakes, Michigan) according to their notes.
I learned from the Interview of Brewmaster Ron Jeffries (Drink Craft Beer) that Jolly Pumpkin produce only oak aged beers.
Pigging on Wednesday.
Related: Pigs in The City, Yukihiko Yoshioka's Animal Farm in Setagaya
and Saucisson and the Happy Pig…An acquired taste for the French