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Pigstock TC

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October 23, 2013
6:00 pm - 9:00 pm


Hagerty Center
715 E. Front St.
Traverse City, MI United States
Donna Lane @ 231-599-2238


Events North

The 4th Annual Pigstock TC offers a variety of opportunities for learning and dining for both butchery professionals and the general public alike.

The first of these opportunities is a 3­‐day course for butchery professionals or seasoned home chefs, designed to provide attendees with an appreciation of what makes the Mangalitsa pig unique, from its breeding and raising practices, to the methods of processing a hog from the inside all the way out, and finally to producing world-­class salumi and charcuterie products. The course also compares Mangalitsa to Berkshire/Duroc and commercial/market hogs. Cherry Capital Foods hosts this event as a cornerstone to increasing awareness of local and specialized proteins and foods. The first day is at Black Star Farms in Suttons Bay, the following 2 days at the Hagerty Center.

Class highlights include; how to make sausages and what to do with the organs, how to break and seam butcher a Michigan Mangalitsa pig and how to make dry-­cure hams and sausages. Experts, Brian Polcyn and Christoph and Isabell Wiesner teach these classes.

This year’s program also offers events that both participants and the general public are invited to enjoy.

Mon., Oct. 21st, 9am: Harvest Dinner at Black Star Farms’ newest venue, The Pegasus Barn. The 5­‐course dinner, prepared by Black Star Farms chef Jonathan Dayton is paired with wines selected for each individual course. during their dining experience. Attendees are treated to a viewing of Jason B. Kohl’s short film The Slaughter, filmed during a previous Pigstock event.

Mon., Oct. 21st, 5:30pm: “Basic Butchery for the Home Chef.” Attendees learn how to break down primal cuts of meat for use in the home; learn how to properly handle the pig that was brought home from the 4H fair; plus, the course offers samples of products such as homemade bacon and sausage. Chef Bob Rodriguez, Instructor at Great Lakes Culinary Institute, Northwestern Michigan College, teaches this class.

Tues., Oct. 22nd, 11:30am: Luncheon Fundraiser “10 Cents a Meal,” for School Kids & Farms. Prepared by students from The Great Lakes Culinary Institute, this locally sourced lunch features renowned food writer, Michael Ruhlman speaking about healthy foods in schools. Give back while enjoying delicious food at Lobdell’s Restaurant.

Wed., Oct. 23rd, 6pm: Pigstock TC Dinner, a fundraiser for Taste the Local Difference, held at The Hagerty Center, presents a night of all things pork. Each dish prepared by all-­star local chefs features different parts of the pig. As an additional treat, each course is expertly paired with a local wine. This 7­‐course dinner showcases some of the best local talent all in one room.

Featured chefs for the Pigstock TC Dinner include: Jonathan Dayton (Black Star Farms); Myles Anton (Trattoria Stella); Cole Thornton (The Hagerty Center); Guillaume Hazaël-­‐Massieux (Bistro FouFou/La Becasse); Paul Olson / Adam Raupp (Mission Table); Eric Patterson / Jennifer Blakeslee (The Cooks’ House); Fred Laughlin (The Great Lakes Culinary Institute).

Tickets also available at www.MyNorthTickets.com,  800.836.0717 or stop in at the new MyNorthTickets office, located in downtown Traverse City at 125 Park St., Suite 155. (look for the white flower pots)

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