Friday 30th June 2023
1. dismemberment of pork half
- Cuts
- Work with VR glasses
2. cutting hindquarters beef
- Cuts
- English cuts
- Austrian cuts
3. Charcuterie
- Raw material
- Additives
- Practice
- House sausages with different degrees of ripeness
- Drywors - vinegar for preservation
- Salsiccia
- Mergues
- Sausage vocabulary
4. Barbeque 101
- Equipment
- Barbecue safety
- Low & Slow vs. Hot & Fast
- Direct & indirect grilling
- 5 courses menu
