Whole Hog Charcuterie Workshop

Join us in Dallas, Texas, on April 22–23 at Middleby Innovation Kitchens for an immersive two-day Whole Hog Charcuterie Workshop dedicated to the craft of whole animal butchery and charcuterie. Designed for chefs, culinary professionals, and serious enthusiasts, this hands-on program explores complete hog breakdown, fabrication techniques, curing fundamentals, and practical applications for modern kitchens. Participants will gain valuable skills in maximizing yield, reducing waste, and transforming whole animal proteins into a diverse range of finished charcuterie products. Whether you’re expanding your butchery program or deepening your charcuterie expertise, this workshop delivers actionable knowledge you can bring directly back to your operation.

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Host or Publisher Jarrod Fitch