About



Pigstock_logo_final

October 21-23, 2013

Traverse  City, Michigan

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This three-day course is designed to provide you with an appreciation of what makes the Mangalitsa pig unique, from its breeding and raising practices, to the methods of processing a hog from the inside all the way out, and finally to producing world-class salumi and charcuterie products. We will also compare Mangalitsa to Berkshire/ Duroc and commercial/market hogs.

 

 

Pile of Pork Parts • <a style="font-size:0.8em;" href="http://www.flickr.com/photos/14599601@N05/5155894675/" target="_blank">View on Flickr</a>Brian Polcyn demonstrating charcuterie technique • <a style="font-size:0.8em;" href="http://www.flickr.com/photos/14599601@N05/5156213607/" target="_blank">View on Flickr</a>

Class  Highlights

Seam butchery with Christoph Weisner 
Organ cooking with Isabell Weisner
Charcuterie with Chef Brian Polcyn
chefs_kitchen

About Traverse City

America’s Five Top Foodie Towns: Bon App├ętit (Sept. 2010). Five Top Food Towns: Midwest Living 2009 and 2010. Top 10 Places to Enjoy Local Wines: USA Today (Oct. 2010). Livability.com has rated Traverse City as the #1 “Foodie City” in America for 2011. Discover why for yourself. The town known for breathtaking views and four seasons recreation boasts amazing amenities. Traverse City is taking the epicurean world by storm. It’s no wonder, either. You would think you were in a major metropolitan city with the number of options and quality of food and wine available.


About Your Host - Cherry Capital Foods   


Cherry Capital Foods is dedicated to providing the best possible distribution system and service for local-to-local foods. We are blessed with a strong and diverse agriculture here in Northwestern Michigan and are hosting PigstockTC as a cornerstone of increasing awareness of local and specialized proteins. This event which focuses on Mangalitsa hogs, a heritage breed with growing national recognition, will help boost the awareness of animal husbandry, sustainable production, sensitive harvest and “whole animal” processing - serving up nose to tail.

Contact: 


Please call Event Manager, Allison Beers at 231-883-2708 or Email Allison@EventsNorth.com

 

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