Meredith Leigh

Writer | Butcher | Farmer | Cook

{Everything is Delicious if You Do it Right}

Triangle Charcuterie Intensive

CLKS1991.jpg
CLKS3088.jpg
CLKS6178.jpg
CLKS4316.jpg
CLKS1991.jpg
CLKS3088.jpg
CLKS6178.jpg
CLKS4316.jpg

Triangle Charcuterie Intensive

350.00
Quantity:
Add To Cart

March 23&24, 2018 | 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: Private Residence. Details provided to confirmed attendees.

All content copyright 2015 Meredith Leigh | Background image by Cindy Kunst.