Meredith Leigh

Writer | Butcher | Farmer | Cook

{Everything is Delicious if You Do it Right}

Asheville Charcuterie Intensive

Screen Shot 2017-08-03 at 8.03.16 AM.png
meatboard.jpg
pepperoni.JPG
vietnamese cha lua.jpeg
holiday pâté.JPG
rosé ham.jpg
Screen Shot 2017-08-03 at 8.03.16 AM.png
meatboard.jpg
pepperoni.JPG
vietnamese cha lua.jpeg
holiday pâté.JPG
rosé ham.jpg
sold out

Asheville Charcuterie Intensive

350.00

March 18 & 19, 2019
9am-4pm daily

In this 2-day intensive, learn to confidently cure meats via salting, dehydration, smoking, and fermentation. We will begin with a half hog, and spend two days turning every scrap of it into charcuterie, from fresh sausages to smoked hams, pates and hard salamis. In addition to learning salumi craft, you'll engage with me and your classmates about topics of sustainable farming, mindful slaughter, artisan butchery, and inspired cookery. You'll get to taste your creations at a culminating class feast, and you'll get to take projects home to finish on your own. Best of all, you'll join a growing cohort of ethical meat practitioners in touch via social media, direct email, and community gatherings. 

Cost: $350/person includes copies of The Ethical Meat Handbook and Pure Charcuterie.

Location: Hickory Nut Gap Farm  

Add To Cart

All content copyright 2018 Meredith Leigh | Background image by Cindy Kunst.