Meredith Leigh

Writer | Butcher | Farmer | Cook

{Everything is Delicious if You Do it Right}

Colorado Charcuterie Intensive

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salami appalachia.JPG
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koji coppa blue chair.JPG
salami appalachia.JPG
salamis sideways.jpg
failed culatello.JPG
pate in process.JPG

Colorado Charcuterie Intensive

400.00

February 23 & 24, 2019

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: $400/person includes copies of The Ethical Meat Handbook and Pure Charcuterie.

Location: A farm near Boulder, CO .  Details provided to confirmed attendees.

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