Cuisine U, a national touring program for culinary training, will make a stop at Sysco in Charlotte Aug. 19-20 for a special class on butchery and charcuterie.
The $699 class, taught by nationally known expert Brian Polcyn, a co-author with Michael Ruhlman of the popular book “Charcuterie,” will cover whole-hog butchery, USDA and European seam butchery, sausage-making, salt use, fermentation and several levels of curing. A compressed version of Polcyn’s six-week course, students will still make more than 20 items, including mortadella, porchetta di Testa, zampone and cotechino.
While the class is aimed at chefs and butchers, it’s also open to farmers and interested amateurs. There are limited spots left. To check, email Vic Rose, firstname.lastname@example.org, or go to www.curedcuisine.com.
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