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A Well Kept Pig - Amateur Workshop
  • A Well Kept Pig - Amateur Workshop

    October 15 - 20

     

    Amateur - Nose to Tail Butchery for Charcuterie

     

    Course Products: 

     

    • Saucisse de Toulouse
    • Pâté de Campagne 
    • Fricandeaux
    • Noix de Jambon
    • Ventrèche
    • Lomo
    • Rillettes
    • Farmhouse Roast 

     

    October 15 

    Arrival Day, course introduction and overview, food safety, and team Dinner 

    (Course Start Time ~14:00) 

     

    October 16

    Pick up the hog and break into primals, best storage practices, and planning for the week. 

     

    October 17

    Breaking the primals and subprimals according to our unique plan, creation of Saucisse de Toulouse, and the first steps of our various Pâté projects.  

     

    October 18

    Creation of the Noix de Jambon and Lomo whole muscle preparations, whole muscle curing and theory, Pâté de Campagne, Fricandeaux. Team Dinner in Nérac. 

     

    October 19

    Market Day in Nérac, team cooking lunch, tying and hanging all our whole muscle products, and theory. 

     

    October 20

    Departure Day from Nérac

     

    Note: Course fee does NOT include housing during the workshop. We have various reccomendations for accomodation in and around Nérac suited for all budgets. 

     

    • Our Workshops

      A Well Kept Pig at Camont is the first in a series of  live workshop events led by Nathan Gilmour at his maestra’s cooking school located at the Relais de Camont in Southwestern France. The workshop will focus on French charcuterie, specifically farmhouse methods. Nathan has deep experience in his field, having taught for over a decade, all around the world. He welcomes you to come to France and learn alongside him and other interested students and professionals to help preserve this critical craft.   

       

      These workshops are limited to a very select and small group of people, with the opportunity for extensive hands-on learning as well as a strong foundation of theory and methods. Everything that we teach in the courses, you will be able to accomplish back home and / or bring into your own kitchens around the world.

       

      Also, during the Workshop, Breakfasts and Lunches are included on the full course days! 

    • Arrival Information

      We recommend you plan to arrive either the day before the course is set to begin, or the morning of the start of the course in Nérac or directly at Camont. Hotel or AirBnB check in arrangements can be made to suit your individual plans. 

    • Accommodation during the Workshop

      Note: Course fee does NOT include housing during the workshop. We have various reccomendations for accomodation in and around Nérac suited for all budgets. 

    $3,450.00Price
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