This Sunday our charcutier/sous chef Brandon Sturm heads to Traverse City to attend Pigstock, a three day homage to the Mangalitsa, an endangered Central European "wooly" hog that is now being brought back to prominence by a few aficionados. The event features slaughter, butchery, and processing of six hogs at Baker's Green Acres Farm where they were raised. Christof and Isabel Wiesner will lead a tutorial on seam butchery and the group will proceed with charcuterie production led by luminaries Rey Knight, of
Knight Salumi Company in San Diego, and Michigan's own Brian Polcyn, author of
Charcuterie, The Craft of Salting, Smoking, and Curing and chef owner of
Forest Grill in Birmingham, Michigan.
Stay tuned for Brandon's posts and photos from the event.
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