This is a two-day professional course on the craft of charcuterie and whole-animal butchery. Our goal is to share best practices on this craft from two experts and to keep charcuterie alive on the modern American menu. Over the two-day class, attendees see half a heritage breed hog butchered using European seam butchery techniques; half done USDA to show how to retrieve charcuterie cuts. Each attendee will receive one of Chef Brian and Ruhlman's books (except when using discount), a class booklet with recipes by Chef Brian and writings by Ruhlman, and a cocktail hour and private dinner with Chef Brian and Michael Ruhlman, an opportunity for relaxed, one-on-one time with both chef and author. Please consider joining us for two intense days of teaching and discussions.