The El Dorado Meat Collective Presents
The Journey of the Butcher’s Apprentice:
Old World Traditions with a Master of the Craft

March 5thth- March 10th
at Stoller Family Estate - Vineyards, Dayton, Oregon

Featuring: Francois Vecchio - Charcutier. Salumiere. Wurstmeister.

Francois Vecchio, born to a family with long traditions in butchery, began his own journey in 1958 when he apprenticed in Switzerland, Italy, and France.  After a lifetime of working in butchery shops, small butchery start-ups, consulting with commercial meat producers, and writing beautifully expressive books on the subject, Francois is happy to share his knowledge with the next generation of butchers.  At the conclusion of his  2016 road-trip across the USA, checking-in with charcuterie professionals and aficionados in state after state, Francois is back home in Northern California and ready to partner again with the El Dorado Meat Collective to provide this hands-on apprentices’ workshop in Dayton, Oregon.  In this immersive seminar, Francois also known as “The Poet of Pork,” will share the fundamentals of hand-trimming pigs while respecting their natural anatomy, demonstrate differences between European and American cuts, and give proper attention to sorting the lean and fat for further value processing into products such as:
 ~ Pate’s ~ Mousse de Foie ~ Fermented Salami ~ Mortadella ~ Coppa di Testa ~ Wursts & Much More!

Old-world techniques will be demonstrated, including the use of different casings from the animal, learning to incorporate lardelli into emulsified product, applying an eye to lean/fat particle definition, and tying the sausages with hemp twine, an artisan product superior to cotton or synthetic.

In addition to an intense schedule in the kitchen classroom, we’ve allotted plenty of time to decompress and network with your instructor and fellow apprentices, from a welcome gathering to a closing reception, featuring the products made during the seminar at a sit down dinner!  We believe that the relationships that you develop at an event like this are equally valuable as the skills you learn.

This will be an intimate “Hands-On” workshop with only 8 participants working directly with Francois.  Francois will demonstrate on a ½ side of pig and every 2 participants will work their ½ side together.  The cost is $2,250 per participant, excluding lodging and transportation. The cost includes meals during the seminar and his book and companion DVD, authored by Francois.

This event will be hosted at the beautiful and sustainably operated Stoller Family Estate in Dayton, Oregon.  Stoller Family Estate is located approximately 1hour 20 minutes South of Portland Airport.  

Lodging:  There will be 5 rooms (two cottages with multiple rooms, some shared bathrooms) on hold for participants until February 1st on property at Stoller Family Estate.  Lodging is not included in the Seminar price, but may be reserved through the El Dorado Meat Collective before February 1st ($120 per night x 6 nights for a total of $720).  Please indicate if you wish to stay on property at the beautiful Stoller Family Vineyard site in your RSVP.

RESERVE YOUR SPOT TODAY:  Email Jon Gonzales at the El Dorado Meat Collective to claim your spot.  This seminar is very limited and will fill on a first come first served basis.  Remember to include interest in accomodations within your email if applicable.

We hope you join us for this unique opportunity to spend 5 invaluable days with Francois Vecchio, a real leg
end in the meat world, both here and abroad!  See you there!