Carne y Charcuteria de cabo a rabo con Meredith Leigh $MXN

We will butcher a half hog, learning seam butchery for best use of the entire carcass, and discuss muscle science, the impact of feed and production practices on meat and fat quality, and the importance of mindful slaughter. How to process the animal to match market or customer demand will also be discussed, and applications for beef, lamb or goat, wild game or other species can be addressed.  In the afternoon portion of the workshop we will dive into whole animal preservation, discussing the deep traditions from around the world used to add flavor, improve texture, and boost the value of meat products. You will learn sausage making and whole muscle charcuterie, and how to adapt these techniques into artisan quality dried sausages as well as other preparations.