Chefs Street and Paul are attending PigStock Traverse City, a three-day course in the heritage breed Mangalitsa pig. They’ll learn butchering from Austrian-trained expert butchers & farmers Christof and Isabel Wiesner, charcuterie from Michigan chef and author of Charcuterie: The Art of Salting, Smoking and Curing, Brian Polcyn, and how to prepare everything but the squeal. This should lead to some even more delicious dishes at the Inn and Hearth & Vine. Who knows? You may even meet a woolly Mangalitsa on our farm next season.