Meredith Leigh

Writer | Butcher | Farmer | Cook

{Everything is Delicious if You Do it Right}

Two-Day Charcuterie Intensive

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sold out

Two-Day Charcuterie Intensive

275.00

Don't worry! I'm scheduling another one. Email me to get on the waiting list and get first notice when the next intensive is scheduled.

WHAT YOU MISSED : October 20-21, 2017 | 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: $275/person includes copies of The Ethical Meat Handbook, and a guaranteed copy of Pure Charcuterie to be delivered to you hot off the press in November

Location: Meredith's house in Hendersonville, NC

Register

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