Christoph Wiesner roasting a pig caveman-style
Christoph Wiesner, the president of the Austrian Mangalitsa Breeders' Association, and his wife Isabel will visit the USA in late January to teach people how to fatten, slaughter and process (e.g. organs and cured products) Mangalitsa pigs.
Christoph makes his living by slaughtering and processing his own Mangalitsa pigs on his farm, using traditional Austrian methods. He can tell and show you absolutely everything about small-scale raising and processing Mangalitsa. He's exported Mangalitsa breeding stock around the world.
Christoph and Isabel will visit the Herbfarm and The French Laundry, the only American restaurants currently using the best raw material to produce world-class cured pork products.
For the last year, Christoph has been studying with master butcher Marcel Kropf, Austria's best butcher, in an attempt to learn all that he can before Kropf retires. Here's Kropf showing how to cut up hogs.
If you are interested in learning from Christoph while he's here, please contact me. There will be some very small classes on things like slaughtering hogs, breaking down and curing hogs, making lard and other products, using organs, etc.