NOSE-TO-TAIL PORK CUTTING INNOVATIONS (ONLINE COURSE)

LEARN HOW TO PREPARE AND BUTCHER A WHOLE PIG FROM NOSE-TO-TAIL

Explore more than 25 unique and innovative butchering techniques with legendary Culinary Inventor Gene Gagliardi, and read Gene’s impressive story of a career that has spanned decades. Get creative with this classic favorites and discover the possibilities for beautiful new dishes.

IN THIS ONLINE BUTCHERY COURSE, GENE GAGLIARDI COVERS CREATIVE CUTS OF:

  • Boston Butt
  • Bone-In Pork Loin
  • Boneless Pork Loin
  • Picnic Shouler
  • Pork Belly
  • Pork Leg
  • Pulled Pork
  • Spare Ribs
This program is approved for 3 continuing education hours toward the initial or recertification application for ACF certification. Note: These programs are not endorsed, accredited, or affiliated with ACF or the ACF Certification Program.

COURSE DETAILS

NAME: Nose-to-Tail Pork Cutting Innovations

TYPE: Online Course

LENGTH: 8 hrs

PRICE: $50

“The fascinating result of Bruno’s class is that your mind is authorized to think differently. I find myself addicted to sous vide for the satisfaction and excitement of learning how a specific food will react.”

JEAN-LOUIS GERIN

Chef-Proprietor,
Restaurant Jean-Louis