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2-Day Charcuterie and Whole Animal Butchery Course

303-477-3206


Il Porcellino Salumi
4324 W. 41st Ave.
Denver, CO 80212

Calling all meat lovers and aspiring butchers: James Beard Award–winning chef Brian Polcyn, of Il Porcellino Salumi, will teach you how to smoke, cure, and brine like a pro at this comprehensive class. Each day will feature multiple recipes, many of which include the whole hog present for the session. Once the course concludes, go hog-wild on your freshly prepared pork steaks and sausage.


Category:
Date:
Feb 18, 2018 to Feb 19, 2018
Cost:
$600

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