In this workshop, Chicago Meat Collective condenses years of hands-on butchery instruction into a full day of learning, covering whole hog butchery, sausage, and charcuterie making. CMC founder McCullough Kelly-Willis is joined by Publican Quality Meat’s Rob Levitt, who will share knowledge gained over years of experience as a chef, butcher, and charcuterie maker. This workshop is a deep dive for food lovers, aspiring chefs, farmers, butchers, homesteaders, and anyone who’s seeking an integral understanding of where their food comes from.

Class details:
Arrive at 9am. The workshop begins with a hands-on whole hog butchery session, in which students will learn seam butchery technique, hand-saw technique, and more.
We will break at noon for a hot, chef-prepared lunch using some of the local pork from our morning session.
The afternoon will include a hands-on sausage making session, and a workshop led by Rob Levitt of Publican Quality Meats covering cured meats and charcuterie.
The workshop will end with a selection of charcuterie from PQM, along with cheese, crackers, wine, beer, and other refreshments.

Students will take home ~15 pounds of fresh, freezer-wrapped local pork, 1 pound of fresh sausage links, along with worksheets and recipes.

Note: Are you a culinary student, mentee or apprentice in a culinary mentorship or training program, or currently employed in the culinary and food service industry? You might be eligible for a ticket giveaway! Send me an email at mccullough@chicagomeatcollective.com