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| We used every part of the pig for our charcuterie dishes, including the entire head! |
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| This is half of a pig that we had to break down for our buffet and charcuterie dishes. This bad boy provided us with some delicious food and in-depth information on butchery. |
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| This is the pig face that was first cured, then cooked all night confit, and finished in the oven to crisp up the skin. We served it on lettuce with apple...nom nom! |
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| I was so proud of our broken down pig, and I was surprised to find out how much I enjoy butchery! |
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| This was our first buffet; just a small charcuterie buffet to get the school excited for our grand buffet to come. We served the pig head, chorizo-in-a-blanket, roasted pork shoulder, and much more! |
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| The delicious chorizo we made into chorizo-in-a-blanket...definitely a favorite! |
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| Our grand buffet! We made quite the spread with everything from roasted lamb to duck confit (a total of 30 dishes made the final buffet presentation). After completing both family meal and buffet, I can safely say that this level has been my favorite! |
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