Snout-to-Tail with CHEF ANA!
Whole Hog Week! Learn from the masters and make some of the most delicious pork in traditional dishes.
Mark March 12-19,2017 on your calendar for a Whole Hog event you will not want to miss. Pork is one of the most important principal ingredients in a litany of incredible Mexican traditional dishes. Learn how to use the entire pig in dishes such as pozole, chorizo and other sausages, carnitas, cochinita pibil, Tepoztlan green mole, huasmole, pork rinds, broths, northern beans, and achiote grilled pork leg, among many other dishes. This is your chance to do super farm-to-table, Mexican style.
We will pick our pig from our free-range provider. Then we will take a class from master butcher Don Domingo to learn how to create the finest cuts. Learn the secrets of how to make the freshest and crispiest pork rinds, traditional Mexican sausage and chorizo, prepare pork in a myriad of ways as you have never done before with wonderful side dishes as you have grown to love at La Villa Bonita. As an added plus, learn how to smoke your own bacon and ham. Learn a “secret scrumptious pork technique” from Chef Ana that will make will make your taste buds sing.
Frequently asked questions:
Will I be involved in the slaughtering and cleaning? No, that will be done by our free-range pig provider in as humane a fashion as possible. The point here is to pay homage to the pig by efficiently utilizing as much as we can. Some of the most delicious parts of the pig are the least known in the modern industrialized society. We want to take a step back and understand about those cuts as well as the traditional ones. The butchery class will be done at LVB with our master butcher and Chef Ana. You can participate in the class to learn about the different cuts or sip mimosas by the pool!
Will there be a vegetable on my plate this week? Yes, of course. Pork is the star of the show but there will also be an important supporting cast. Chef Ana will pick appropriate side dishes, salads, soups, desserts, rice, beans, and veggies to accompany our main dish.
How does the week look as far as the itinerary? The breakdown of days is very similar to our regular itinerary Sunday to Sunday with 4 cooking days, 2 gourmet chef table dinners prepared by Chef Ana on Sunday arrival and Saturday night, breakfast on all days, trips to the regular market and farmers market – almost all of the elements of our normal 7 night package. The difference will be the excursion to the free-range pig farm, related excursions, the butchery class and the preparation and use of pork in its many facets – sausage, grilled, stewed, smoked, as broth, pork rinds, baked. Lots of techniques to learn!
Our regular Tepoztlan itinerary can be used as a base http://bit.ly/tepozweek, but keep in mind that with all new weeks at La Villa Bonita there will be elements that are not on the itinerary. Chef Ana will add new and unexpected things as they are discovered. That is a big part of the fun!
Okay, I am sold . . . and the price? The price is $1990 USD plus tax per person in double occupancy and $2390 USD plus tax single occupancy. There is a limit of up to 12 participants per class and the weeks are already filling up. If you act fast, you may qualify for an “early bird” discount. Please contact us by filling out the handy form below for details.
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