NEW ORLEANS – Creekstone Farms Cure Camp brought together about two dozen chefs to sharpen their skills in butchery, curing, dry and wet aging, sausage making, and more.
Cure Camp, which took place March 13-14, is made possible by the knowledge and passion of presenters Master Butcher Bryan Butler (owner of Austin, Texas-based butcher shop and restaurant Salt and Time) and Master Charcutier Michael Sullivan, regional sales manager for Creekstone Farms.