deux bouchers américains:
The whole hog Workshop
8 days, 7 nights
September 13th - 20th 2026
From €6,300 EUROS
Class Occupancy: 10 people Max.
Join us at Maison Le Grand Saule for an immersive week-long Butchery & Charcuterie Intensive. Guided by chefs John Denison and Nathan Gilmour, this hands-on experience will take you through the process of traditional French seam butchery for charcuterie . You will learn how to break down a whole pig and transform it into a range of traditional charcuterie, fresh cuts, & patés.
Throughout the week, you’ll work on a variety of projects, gaining practical skills and a deeper understanding of the craft of traditional French seam butchery from start to finish . In addition to the workshop sessions, guests will enjoy excursions to local markets, a wine tasting & visiting producers of the region's charcuterie, offering a taste of the region’s food culture and inspiration for your work.
Designed to be accessible for both beginner and intermediate participants, this workshop provides a supportive and engaging learning environment.
Course Products:
Filet Seché
Lomo
Ventreche / Rouleé
Coppa
Saucisse de Toulouse
Paté de Campagne
Fricandeaux
Crepinette
Farmhouse Rôti
Noix de Jambon
Saucisson
Saucisse seche
Boudin Noir
Jambon de Bayonne (Demo)
All instruction will be conducted in English.
Quick Links
What is included in your Retreat:
Room & Board:
During your stay, you can reside in one of our charming rooms at the Le Grand Saule property. We are pleased to provide breakfast, lunch, dinner, & beverages throughout your visit. Room assignments are first come first serve.
Guided local outings:
Throughout the week, we’ll occasionally step away from the workshop to explore the surrounding area. These excursions will include visits to local markets, as well as trips to meet regional producers specializing in pork charcuterie. Transportation will be provided for these outings.
Butchery & Charcuterie Workshops:
Throughout the week you will be partaking in workshops that showcase the breaking down of a whole pig and various charcuterie that can be made from it. Here is a list of the products that will be featured during the workshop:
Filet Seché
Lomo
Ventreche / Rouleé
Coppa
Saucisse de Toulouse
Paté de Campagne
Fricandeaux
Crepinette
Farmhouse Rôti
Noix de Jambon
Saucisson
Saucisse seche
Boudin Noir
Jambon de Bayonne (Demo)
Recipes & gift bag:
All the recipes from the workshop will be compiled into an eBook, which will be provided you as a complimentary gift, along with a few additional surprises.
Itinerary
Start: Sunday, 13th of September 2026
End: Sunday, 20th of September 2026
*There may be slight variations in the schedule between now & the actual date
Day One: Sunday
Today is all about getting settled in. We’ll welcome you to the house, show you around the property, and get everyone checked into their rooms. Once you’re settled, we’ll reconvene for some light bites and drinks while we walk through what the week ahead will look like.
After that, you’ll have some time to relax before dinner.
Day 2: Monday
On our first full day, we’re diving into breaking down a whole pig. Our chefs will show you step by step how to take it apart, chat about the different parts of the animal, and kick off the prep of some cuts to make various products over the next few days.
Day 3: Tuesday
For Tuesday, our workshops will be a continuation of breaking down the pig. We will focus on shoulder breakdown, exploring the 5th quarter, Patés, Fricandeaux, & boudin noir.
Day 4: Wednesday
Wednesday's workshop will highlight sausage making, hind-leg break down, and the beginning discussion of Saucissons.
Day 5: Thursday
We will be heading out to Salies de Bearn Thursday morning to experience a French market. There we will walk around, take in the sights, and collect items to bring back to the house to put together a market lunch.
That afternoon we will jump into workshops and focus on further processing our charcuterie.
Day 6: Friday
On Friday our workshops will focus further on Saucisson, Saucisse Seché, & a demo on preparing jambon de Bayonne.
Later that afternoon, we will head out to a local vineyard where you will have the chance to tour the facility and try their wine.
Day 7: Saturday
On our final full day we will be out on the road. We will venture to another farmers market, enjoy a picnic, and visit a local producer of jambon and other charcuterie products.
Day 8: Sunday
As our workshops come to a close, we will enjoy a final breakfast together before it's time for everyone to say their goodbyes and embark on their next journey.
We hope that you learned a lot, enjoyed your stay & hope to see you again soon.
Your Hosts
John Denison
John Denison is the chef and co-host behind Le Grand Saule. A Washington, D.C. native, John’s culinary career spans over 14 years in Michelin-starred kitchens across Washington, D.C., Barcelona, Paris, Berlin, and Portland, Oregon.
Nathan Gilmour
Nathan Gilmour is our guest Butcher & dear friend. He is a specialist in both butchery and charcuterie with years of experience. Notably he has worked with the Rome Sustainable Food Project in Italy, with Dario Cecchini and his team in Tuscany, and in Austria with the Wiesner Family. He has focused most of his training and teaching on the foodways and charcuterie of Southwestern France in Gascony with his mentors and friends, Mm. Kate Hill and Dominique Chapolard.
Common Questions
Here are a few of commonly asked questions regarding the workshop. If any questions you have are not answered here, please feel free to reach out and we will answer them for you.
Do you provide transportation?
We do provide transportation to and from the property from the Pau airport or the Orthez train station.
We have parking space if you wish to rent a car during your stay.
Please let us know in your application how you plan to make it to Le grand saule so we can arrange to pick you up if needed.
Do I have to stay on the property to attend the workshop?
No, you do not have to stay on the property. We can offer a lower price for the workshop to simply attend the classes and meals.
There are other hotels & rentals in our area of various prices.
For hotels, if you wish to be as close as possible, we suggest looking in Navarrenx. (Our closest village)
How to get to Le Grand Saule?
by train:
You can take the train from the Paris Montparnasse Train station. There are direct trains with no connections. It is about 4hrs of travel.
by airport:
there are daily flights to Pau Pyrenees (PUF) Airport from Paris Charles de Gaulle (CDG). It is about an hour flight.
Do you accommodate for allergies?
We are willing to accommodate allergies and food intolerances within reason.
Please let us know of your allergies in your application and we will let you know if we can meet your needs.
Are flights or train tickets included in the price?
No they are not. We can pick you up from the airport or train station as mentioned above.
Guests are responsible for getting theirselves to France and down to our region.
Is there a place that we can rent a car?
Yes! the best place to rent a car will be at the Pau airport. There are multiple car rental agencies to choose from.
Option 1)
Attend workshop without staying at Le Grand Saule
€6,300 EUROS per person
What is included:
-Access to the workshops
-Meals for the entire week.
-Gift bag
What is not included:
-Transportion to Le Grand Saule.
-A stay in one of our rooms
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Option 2)
Attend workshop & share a communal room
(4 Spots Available)
€6,600 EUROS per person
What is included:
-Access to the workshops
-Meals for the entire week.
-Gift bag
-Shared bathroom
-Shared room
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Option 3)
Attend workshop & have a room to yourself
€7,000 EUROS per person
What is included:
-Access to the workshops
-Meals for the entire week.
-Gift bag
-Private room & bathroom
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Pricing Options:
Payment & Booking Information:
You can apply to attend one of our courses through this link.
Once you apply we will reach out to confirm your application and send you further information and a payment link.
A deposit of 25 percent is required to book and is non-refundable.
Final payment for the class is due 6 weeks before the class start date: AUGUST 2nd 2026