Pigstock -TC

OCTOBER 21-23, 2013

Pigstock is three-day course is designed to provide you with an appreciation of what makes the Mangalitsa pig unique, from 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. Pigstock will also compare Mangalitsa to Berkshire/ Duroc and commercial/market hogs.

You can click for event registration and read on for the skinny on one of Traverse City’s most amazing foodie experiences including public events.

Check out our feature on the dinner right here!

Some highlights of the program:

  • Seam butchery with Christoph Weisner who has been breeding and raising Mangalitsa hogs since 1999. Christoph was trained by Austria’s best butcher, Marcel Kropf, in animal slaughter and seam butchery.
  • Charcuterie with Chef Brian Polcyn is an award-winning chef who runs Forest Grill & Cinco Lagos and is the nationally recognized charcuterie expert who wrote Charcuterie with Michael Ruhlman.
  • Organ cooking with Isabell Weisner who organizes regular events at the farm, as well as handling the direct marketing of the farm’s produce.

View the class schedule.

Pauls Paradise Cottages on Little Traverse Lake

chefs_kitchen

Pauls Paradise Cottages on Little Traverse Lake

Dessert by Chef David

A highlight is the annual Pigstock TC Dinner on Wednesday, October 23 at 6 PM,  a fundraiser for Taste the Local Difference. It features 7 courses of pig paired with wine & prepared by 7 of our leading chefs that feature different parts of the Mangalitsa pig. Dinner admission is $125.00 per person and sales end on October 14th so get your tickets before they’re gone!

Featured Chefs

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Public Events

Black Star Farms hosts a five-course Harvest Dinner paired with Black Star Farms on the first night (Monday, Oct 21). The dinner will take place in Black Star Farms newest venue, The Pegasus Barn and is open to the public.

You can get tickets to this dinner and other events including basic butchery for the home chef and a 10 Cents a Meal for School Kids & Farms Fundraiser from MyNorth Tickets.

Special Guest Michael Ruhlman

Top Chef

This year Pigstock welcomes a special guest, author, food blogger, cook and journalist Michael Ruhlman. Ruhlman has authored or co-authored more than a dozen books about food and cooking, including Ruhlman’s Twenty, which won both a James Beard Foundation award and an IACP award. On his blog he wrote the following (in part) about his Pigstock experience:

I had one of the most inspiring days of my life Monday, watching Austrian farmer/butcher Christoph Wiesner kill and dress a hog … It was the most humane slaughter I’ve witnessed. It would be illegal by American standards, which more or less mandates inhumane slaughter.

You can click through for more, but bear in mind that there are photos!

Making Blood Sausage

photo by David Eger – more in his Pigstock Traverse City set on Flickr!

Get all the details on Pigstock from their website and also at their Facebook page.

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Pigstock Butchering

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