Borne out of the public education campaign ‘Know Your Pork’- Copperwood Pork will next week host the second Making the Cut seminar in Montego Bay. This ‘pork-centric’ educational seminar targets individuals within the retail and food service industries by bringing together local and international resources to meet, advise and inspire possible changes in the way that we present and prepare pork.
The first staging in the series, was held in February of this year and featured winner of The Food Network show ‘Chopped’ - Angie Marr. Marr earned the title of ‘New York’s Princess of Porc’ when she topped four other master NYC cooks at the annual Cochon 555 whole-hog cooking contest. She exposed the Making The Cut guests to innovative ways to prepare the cuts of pork including a well-received velvet cake for dessert which included fresh pig’s blood.
We are excited to host Making the Cut in Montego Bay. The hospitality industry is a critical part of the push to having a sustainable pork industry. They purchase pork all year round and we need them to see that our local product is just as good and most times even better than anything that they would receive elsewhere. stated Tina Hamilton, Brand Manager of Copperwood Pork.
The two-day event will once again feature international food consultant Julio Chaves and award winning Chef Charlie McKenna. Mckenna is a graduate of New York’s Culinary Institute of America and winner of ‘Memphis in May’: the world championships of BBQ. He will be sharing his knowledge and expertise on innovative ways to prepare and properly handle pork. Food Consultant, Julio Chaves has extensive knowledge on the process and factors that affect pork production. His presentation will focus on topics such as how a pig is deboned, use of each cut and different ways of preparing each cut. Accompanying him will be international butcher Allan Chavarria who with 40 years of experience will break down a full pig carcass and showcase familiar cuts and some cuts not yet seen in our markets.
The two-day event will be held from October 12th-13th. The first day (Wednesday, October 12) will feature pig carcass breakdown and information on merchandising and marketing of pork. It will be geared mostly towards individual in the trade: supermarket managers, wholesalers, butchers, meat room managers.
The final day (Thursday, October 13) of the seminar will feature live butchery demos and presentations on best practices, how to get optimal yields and interesting new ways to cook the sweetest meat. This day will be geared towards food service: restaurateurs, chefs, caterers, food and beverage managers, culinary officers and students and pork lovers.
Copperwood wants to bring about change in not only how experts cook and serve pork but in how it is packaged and sold as well.
In an effort to complete the industry loop, Copperwood Pork alongside Nutramix will host a pork production workshop exclusively for local pig farmers on Monday October 11 in St Ann.
For more information on the Making The Cut Seminar, head to www.doyouknowyourpork.com/makingthecut
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