Butchery Masterclass: Carni d’Autore
- Date: 03/09/2019 – 06/09/2019
- Duration: 4 days/24 hrs
- Venue: tbd
- MQA approved course cost refundable up 70% or 75%
- Knowledge various anatomical cuts: Caw Porc, Poultry, Lamb and other commercial animals
- Processing of poultry in various anatomical cuts with preparation & cooking
- Processing with pork boning, with preparation & cooking and for sausages
- Processing with “2/3 shoulder” bovine meat deboning, preparation of cuts and cooking
- Mixed processing of Bovine, pork and poultry
- Portioning of the various cuts obtained from the bovine half-carcass
Dennys Julian Rodriguez Garcell
In 2014 at the meat shop of the central market of Florence, in which, thanks to the knowledge of the product and its processes, Dennys gained the trust of the customers and of the supplier who managed the central market department . The Savigni family, well-known breeders in the province of Pistoia and suppliers of meat and typical Tuscan cold cuts, by virtue of the relationship that has been consolidated with Dennys, have entrusted him with the management of the meat shop in Rome and subsequently of the Turin store at ‘interior of which represents the brand “Savigni” in which the products offered are set up.
Technical skills: from the mythical Fiorentina to the Tomahawk carefully obtained from the mizzen slice that requires great dexterity and knowledge of the product handled , to preparations such as sausages and burgers of Chianina and Cinta Senese (fine Tuscan bovine and pork breeds). Thanks to his skills in preparing and preparing meat dishes, Dennys has succeeded in making his cuisine and his products known and appreciated at an international level.
The Tuscan-Emilian Apennines, for a start. Woods and meadows, leaves and grass.
The environment is essential. The Savigni family works in an authentic setting: the passing of the seasons, the good water of Porretta and the clear one of the Suviana Lake. Here you can experience extended times immersed in a green, ever changing environment, that first shines and then fades gaining back its brightness at the right time. The closed cycle of production of the Savigni takes place mainly outdoors, because those animals put out to pastures in a wild state are healthier and guarantee a better quality of meat. A consistent and organic choice, without exceptions, if not some feed implementing the diet during the winter months. Animals need air, woods and fields.The territory of the Savigni family includes even a WWF oasis, where the animals can graze. This is why their excellence is natural. Green is strong!