The Experience Trips & Adventures Events Taste of Italy Contact Us

The Journey of the Butcher's Apprentice

Musetto (Formerly The El Dorado Meat Colletive) Presents
The Journey of the Butcher’s Apprentice:
Old World Traditions with a Master of the Craft

March 5thth- March 10
th, 2018
at Stoller Family Estate - Vineyards, Dayton, Oregon

This seminar is not only for the avid or professional, this is for anyone who wants to learn more about the craft, learn to follow what the traditions lead you to, and how to make approximately 30 value added products all from the pig.  Simply, this is a one in a lifetime experience for us all to learn.
Taught by: Francois Vecchio - Charcutier. Salumiere. Wurstmeister.
Francois Vecchio , born to a family with long traditions in butchery, began his own journey in 1958 when he apprenticed in Switzerland, Italy, and France.  After a lifetime of working in butchery shops, small butchery start-ups, consulting with commercial meat producers, and writing beautifully expressive books on the subject, Francois is happy to share his knowledge with the next generation of butchers.  At the conclusion of his  2016 road-trip across the USA, checking-in with charcuterie professionals and aficionados in state after state, Francois is back home in Northern California and ready to partner again with Musetto to provide this hands-on apprentices’ workshop in Dayton, Oregon. In this immersive seminar, Francois, also known as "the Poet of Pork," will share how to hand trim a pig while respecting their natural anatomy, demonstrating differences between European and American cuts, and giving proper attention to sorting the lean and fat for further value processing into products such as:
 ~ Pate’s ~ Mousse de Foie ~ Fermented Salami ~ Mortadella ~ Coppa di Testa ~ Wursts & Much More!

Francois will demonstrate old world techniques, using different animals casings, and he'll teach students to how to incorporate lardelli into emulsified product, applying an eye to lean/fat particle definition. He'll even tie the sausages with hemp twine, an artisan product that is superior to cotton or synthetic.

We've planned an full schedule in the kitchen classroom, but we've also allotted plenty of time to decompress and network with your instructor and fellow apprentices, from a welcome gathering to a closing reception and sit down dinner that will feature the products you make during the seminar. We believe that the relationships that you develop at an event like this are as valuable as the skills you learn.  Join the Butcher's Apprentice Family!

This will be an intimate hands-on workshop with only eight participants working directly with Francois.  Francois will demonstrate on a side of pig and every two participants will work on a half a pig together.  The cost is $1,995 per participant, excluding lodging and transportation. The cost includes meals during the seminar and his book and companion DVD, authored by Francois.

This event will be hosted at the beautiful, sustainably operated
Stoller Family Estate in Dayton, Oregon. At the conclusion of the seminar, Stoller will host a Grand Dinner using products produced in class and sell dinner tickets to the public. For workshop attendees, the price of this dinner is included in the price of the workshop. All proceeds from the dinner, and any workshop products sold to the public in the tasting room will be donated to the Good Meat Project. Collaboratively, through this seminar and others like it, the Good Meat Project and Musetto seek to inspire responsible meat consumption and production through experiential education.

Lodging:  A soft hold of 6 rooms is held at McMenamins Hotel Oregon in McMinnville.  Participants needing lodging will be given the reservation to make independant payment to the hotel directly.  Cost is approximately $85 per night.  Check in Monday March 5, check out Saturday March 10.  Contact Jon Gonzales if you wish to reserve your room. 

Jon Gonzales at Musetto to claim your spot.  This seminar is very limited and will fill on a first come first served basis.  Remember to include interest in accomodations within your email to reserve your spot.

We hope you join us for this unique opportunity to spend 5 invaluable days with Francois Vecchio, a real legend in the meat world, both here and abroad!  See you there!

Please email Jon at to purchase your spot in The Butcher's Apprentice.  Provide your name, email address, phone, billing address and include your interest in accomodation if applicable.  Your invoice will be emailed to the email address provided. Thank you!

Price: $1,995.00

Join the waiting list