€91.61

Blood on the Mountain Boucherie & Charcuterie Weekend

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Location

Location

Blair House Farm Charcuterie

Blair House Farm

Reaboy

Gneeveguilla

Ireland

Refund Policy

Refund Policy

No Refunds

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True Provenance & Heritage from Blair House Farm Killarney County Kerry Ireland

BLOOD on the MOUNTAIN - Preserving Lost Traditions

Master of Ceremonies and Protocol Officer, Bryan Kyzar.

I believe that through the process of working with the natural order of life, such as raising and harvesting our food, we find a connection and peace that most of us have lost. It is by sharing and teaching I hope to lift people from the burdens of industry and technology to better understand who we really are as humans.

A boucherie is a gathering of community and/or family to slaughter a hog, usually during the cooler months in fall. Nearly every part of the hog is used for food and these dishes must be prepared quickly to avoid spoilage.

In days before refrigeration, meats would have been heavily smoked, cured in salt, or stored in crock jars filled with lard to preserve them for the winter months when food availability was reduced. Those who assisted with the boucherie usually left with some dishes from the hog such as sausage, tasso, boudin, etc…

Objectives of the Boucherie with Bryan Kayzar,Protocol Officer, Phil Wingo, Porkmafia, Jon Jackson, Comfort Farms, Paul van den Hooven,Wild Vleech, Rotherdam, Dorien Wiltjer, Chef, Charcutier, Deli Magui, Groningen, Netherlands, Viking the chef, Vylius Blauzdavicus, Lithuania, The Tralee Cullinary Gansters, Croi Restaurant, Tralee, Ireland, David Oelke with his Smoke Troopers, Mullingar, County Westmeath, Ireland, Tomas Petryla, Kamado BONO, Lithuania, Paul Walker, Blair House Farm Charcuterie, County Kerry, Ireland.

  1. Harvest day and preparation of meat for all work stations, (9 Stations) Friday 20th September, 2019
  2. Preparation and cooking of all meats. Friday 20th, Saturday 21st, & Sunday 22nd, September, 2019
  3. Discuss the history of the boucherie with Bryan Kyzar and its importance to the Cajun and Creole culture and community. Friday & Saturday 20th, 21st September, 2019
  4. Discuss parts of a pig to show where dishes associated with a boucherie are sourced.
  5. Discuss, compare and contrast food sourcing past and present.

1.Preserving Lost Traditions with Phil Wingo, Porkmafia, Chicago

Phil is our very special guest at Blair House Farm, Blood on the Mountain, Boucherie and Charcuterie weekend. If there is a Boucherie on, Phil Wingo is there, from Comfort Farm, Georgia, Boucherie to Chef John Folse, Louisiana Boucherie and many more in between. Phil will be on hand to offer advice and guidance on the many aspects of the boucherie.

2. Preserving Lost Traditions with Jon Jackson, Comfort Farms, Milledgeville, USA.

Jon Jackson has been doing some pretty exciting things on his nonprofit farm, Comfort Farm in Milledgeville, USA. He'll be sharing his experience with heritage breed hogs, collaborating with chefs and visitors, with tips on animal husbandry and hog keeping. Seminar Saturday, 21st September at 2pm. (Smallholders should not miss this opportunity). Jon will also be on hand to offer advice and guidance on the many diverse products he produces on his farm on all three days.

3. Preserving Lost Traditions with Paul Walker, Blair House Farm.

Paul is a master butcher with over 40 years experience working in all facets of the meat industry and is heavily involved in the development/processing of our unique Blair House Farm Charcuterie range of smoked, gluten free and nitrate free products. Paul is also involved in pig husbandry of our blood lined free range outdoor reared porcine.

4. Charcuterie Masterclass by Paul van den Hooven, Wild Vleech Rotherdam and Dorin Wiltjer, Chef, Charcutier, Deli Magui, Groningen, Netherlands. Daily class at about 3pm all things Dutch and from Dorin, all things charcuterie from Brazil.

5. On farm BBQ Masterclass with Viking the chef, Vylius Blauzdavicus, Lithuania, Sat, 21st Sept. Cooking all things Lithuanian. Vylius will also be advising on BBQ'n on all three days with our own BBQ teams.

6. The Tralee Cullinary Gansters, award winning Chefs Noel Keane, Kevin O'Connor & Paul Cotter, Croi Restaurant, Tralee will be on hand to advise on all aspects of home cooking your favorite dish from their award winning restaurant.

7. Preserving Lost Traditions with David Oelke and the Smoke Troopers.

Smoke Troopers very first outing in competition BBQ was at Glenarm Castle, N.Ireland July, 2019 and they now hold the title of 1st KCBS (Kansas City BBQ Society) for Ireland. Smoke Troopers has also been invited to the Jack (Jack Daniels Whiskey) BBQ competition in Tennessee, USA. Both are firsts for a BBQ team from Southern Ireland.

David will be supplying his home made BBQ equipment for Blood on the Mountain and this will be a chance for everyone to chat to David.

8. Tomas Petryla, Director of Kamado BONO, who will be at Blood on the Mountain, believes that once you see the Kamado BONO grills in action you will see best quality ceramic certified grills according to German LFGB standards. Come meet, BBQ and chat to Tomas.

All food produced on farm will be offered as samples to visitors, so, be careful, don't overdo it. There will be quite a lot. There is no extra charge for sample food.

Saturday night 21st September will be Irish banquet night, Live Fire BBQ with Live Irish Traditional Music & Dancing, THIS IS A SEPERATE EVENT FROM BLOOD on the MOUNTAIN, TICKETS WILL BE RELEASED MID AUGUST or SOONER.

Sunday the 22nd September will be SUNDAY – FUN DAY. We have a very special and exciting event planned. A sausage filling competition, where bicycles will replace electricity, and keep the calories in balance. This is based on a Hungarian competition and suggest 4 person teams made up from each country attending Blood on the Mountain. The winner will be decided on judging best taste of sausages.

Off farm BBQ Masterclass by World Champion Pitmaster, Phil Wingo, PorkMafia, Chicago, one at The Lake Hotel, Killarney with award winning Exe Head Chef Noel Enright and one at School of Culinery Arts, IT Tralee. DATES to be CONFIRMED as SEPERATE EVENTS FROM BLOOD on the MOUNTAIN. TICKETS WILL BE RELEASED MID AUGUST or SOONER.

Follow us for updates:

https://www.facebook.com/walker.walker.167

https://www.facebook.com/BlairHouseFarm/

www.linkedin.com/in/paul-walker-5b580612a

Email: blairhousefarmbacon@gmail.com

TICKET PRICE FOR EACH DAY ENTRY ONLY.

TICKET PRICE IS NOT FOR THE WHOLE THREE DAYS.

This is a WORKING FARM and ALL RULES, REGULATIONS and DIRECTION will be STRICTLY OBSERVED.

True Provenance & Heritage from Blair House Farm

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Best locations = Killarney, Killorglin, Rathmore, Gneeveguilla, Barraduff, Castleisland, Farranfore & Tralee. All these locations are between 20 to 40 minutes from Blair House Farm.

https://www.dublinairport.com/flight-information/destinations/new-destinations

https://www.viamichelin.ie/web/Routes/Route-Dublin-_-Dublin-Ireland-to-Killarney-_-Kerry-Ireland

Dublin Airport is 3.5 hours from Killarney by car.

http://kerryairport.ie/website/

Kerry Airport is 30 minutes from Killarney by car.

https://www.shannonairport.ie/gns/Passengers/flights/where-when-which-airline/route-map.aspx

Shannon Airport is 1.45 hours from Killarney by car.

Mobile Number: Paul Walker +353 (0) 879785351 also on WhatsApp & Messenger.

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Date and Time

Location

Blair House Farm Charcuterie

Blair House Farm

Reaboy

Gneeveguilla

Ireland

Refund Policy

No Refunds

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