National Charcuterie Workshop

On April 29th, Chris Bradshaw facilitated a Charcuterie Workshop at the NAIT coordinated by the National Culinary Federation. Chris did an absolutely amazing job. Chris was very knowledgeable and thorough when describing the process as he went through the butchering of a side of pork to the primal cuts to further processing , answering all questions and inquiries.

A great member turnout for the event saw 25 CF members enjoy learning the process of butchering, primal cuts and hands on portion in making of the chorizo sausage and injecting some of the cuts with brine .

The sampling portion of the event was also well received with all in attendance as we were treated to a sampling of the chorizo sausage (top notch!) and one of the specialties of NAIT’s on site retail meat section, the smoked bacon (5 thumbs up and my personal favourite).

Thank you to all who were able to attend this event !