Whole Hog preparazione alla cottura: Trim e Injection

demonstrate the trimming process required to properly prepare the pork, along with the injection technique used to achieve more flavorful and juicy meat during long cooking hours.

A close-up, behind-the-scenes experience with the butcher and pitmasters, designed to let you observe each preparation step, ask questions, and dive deeper into techniques that usually remain backstage.

Pitmaster: Andrea Critelli

Pitmaster: Pavanello Alessandro

Pitmaster: Nicolo’ Quercia

Butcher: Simone Mondani

Event Target: Beginners and Enthusiasts