Meredith Leigh

Writer | Butcher | Farmer | Cook

{Everything is Delicious if You Do it Right}

Jun
30
9:00 AM09:00

Georgia Charcuterie Workshop

In this full day workshop, learn various methods to cure meats, such as salt curing, smoking, fermentation, and confit. We will begin with a half hog, and spend the day creating an array of charcuterie, from fresh sausages to rillettes, pâtés and salamis. Intrinsic to the experience is an exploration of purpose and ethic, with discussions on sustainable farming, mindful slaughter, artisan butchery, and inspired cookery. Class ends with a gathering and tasting of student creations.

Cost: $200/person includes recipes and ongoing mentorship.

Click here to register.

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Aug
9
to Aug 10

Book Talk & Signing at Kettle Range Meats

Come out to Kettle Range Meats in Milwaukee for some appetizers, cocktails, and a book signing. We will meet, greet, and I’ll say a few words about ethical meat, regenerative agriculture, and our opportunities and responsibilities in today’s food system. Perhaps a lively discussion will ensue?

Tickets: Available soon. Stay tuned!

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Aug
10
to Aug 11

Wisconsin Charcuterie Workshop

In this 2-day intensive, learn to confidently cure meats via salt, dehydration, smoke, 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, pâtés 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. 


Location: Kettle Range Meats Milwaukee, WI

Cost & Registration details TBA. Check back soon!

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Sep
7
to Sep 8

Iceland Charcuterie Intensive

In this 2-day intensive, learn to confidently cure meats via salt, dehydration, smoke, 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, pâtés and hard salamis. we will also produce charcuterie with Icelandic sheep meat, and explore the wild foods of Fludir in our preparations. 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. 

Location: Bragginn Studio Fludir, Iceland

Register Now!

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Sep
9
1:00 PM13:00

Carolina Meat Conference

I’m teaching a hands-on workshop to help home cooks make great sausages and salamis, and to help business folk make the best of that new retail exempt rule for custom sausages in NC!

From Fresh Sausage to Fermented Salami: Composing Ratio and Flavor Profiles for Value-Added Sausages

Learn the difference between a fresh sausage, a suspension, and a salami, and how to master the ratios for creating each from scratch, plus tips for combining flavors to create unique value-added meat products. Participants in this class will learn to confidently navigate the world of sausage math, taking into account the interplay of ingredients as well as the desired outcome. In a hands-on challenge, attendees will develop their own signature sausage (or salami?) and work together with classmates and the instructor to make it from start to finish. Students will leave with a firm understanding of the science and tradition of artisan sausages as well as an ability to evolve tradition forward, toward modern flavor profiles. 

More info and tickets available soon at the Carolina Meat Conference site. Stay tuned!

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Sep
12
to Sep 13

Fermentation Frenzy

I’ll be teaching folks how to ferment meat at Fermentation Frenzy!

From their site:

Fermenting is quickly taking over the world of food! From bread to beverages and everything in between, fermentation adds the perfect kick to any dish.

If you are ready to take a dive into all things fermentation, join our panel experts for an in-depth look at microbial meals. Expand your knowledge with workshops covering the dos and don’ts of fermenting, health benefits, the science behind your favorite foods, and more!

Spend a day and a half making bread, beer, kimchi, salami, miso, and cheese with master fermenters. PLUS take home all of your creations to enjoy in the comfort of your own kitchen.

Once you are done fermenting up a storm, enjoy the Seven Springs MOTHER EARTH NEWS FAIR at no additional charge. Get money-saving hacks, health-boosting remedies, environmental strategies, and so much more!

Fermentation Frenzy! coincides with the launch of Fermentation magazine. Attendees of Fermentation Frenzy will receive a free year’s subscription.

Location: Seven Springs Mountain Resort, Seven Springs PA

Register Now!

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Sep
13
to Sep 15

Mother Earth News Fair Pennsylvania

I’m teaching koji, butchery, and charcuterie at the PA Mother Earth News Fair. This is one of my favorite Fairs, and I get to collaborate with Ferment Works to boot!

If you attend Fermentation Frenzy, you can attend this fair for free, and get a year’s subscription to Fermentation Magazine (to which I am a contributor and advisor). Good stuff y’all!

Register for the Fair only by clicking here.

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May
18
to May 19

Virginia Charcuterie Intensive

In this 2-day intensive, learn to confidently cure meats via salt, dehydration, smoke, 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, pâtés 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 in Floyd, VA .  Details provided to confirmed attendees.

Register Now!

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Mar
18
to Mar 19

Asheville Charcuterie Intensive

Register now!

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, Asheville NC

Get Tickets

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Feb
23
to Feb 24

Colorado Charcuterie Intensive

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.

Register now!

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Jan
26
6:00 PM18:00

Craft of Charcuterie at Swamp Rabbit Butchery

Join me and Jeremy Hardcastle, the butcher at Swamp Rabbit Cafe and Grocery, for an evening of food, learning, music, and fun. Drinks and music begin at 6:00 pm. We will discuss (and taste) the art of charcuterie and the importance of ethical meat at 6:30 pm. Charcuterie feast commences at 7 pm. Two free drinks included with purchase. Click here to purchase your tickets!

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Nov
3
to Nov 4

Upstate New York Charcuterie Intensive

November 3 & 4, 2018 

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: Reber Rock Farm.  Details provided to confirmed attendees.

CLICK HERE TO REGISTER.

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Oct
5
to Oct 6

Illinois Charcuterie Intensive

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: Gage Farms. Details provided to confirmed attendees.

CLICK HERE TO REGISTER.

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Sep
25
6:00 PM18:00

Whole Muscle Charcuterie & Cold Smoking Workshop

Join me and my homies at The Chop Shop Butchery in Asheville for a class exploring whole muscle curing and cold smoking. Participants will begin the process of a simple cured ham, and learn the technique required to finish the project at home. We will cover fermentation and drying, and also place a special emphasis on cold smoking technique, including options for home-built DIY cold smokers. 

Cost: $125

Register now.

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Sep
8
to Sep 9

British Columbia Charcuterie Intensive

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. 

TICKETS include take-home meat and copies of The Ethical Meat Handbook and Pure Charcuterie.

Location: Bullock Lake Farm on Salt Spring Island. Details provided to confirmed attendees.

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Mar
23
to Mar 24

Triangle Charcuterie Intensive

March 23&24, 2018 | 9AM-5PM 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.

Register here. 

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Feb
9
to Feb 10

Tucson Charcuterie Intensive

February 9&10, 2018 | 9AM-5PM 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 a copy of Pure Charcuterie.

Location: Private Residence. Details provided to confirmed attendees.

Register here. 

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Jan
19
to Jan 20

Charlotte Charcuterie Intensive

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 a copy of Pure Charcuterie.

Location: Laurel Hill Farm. Details provided to confirmed attendees.

Register here. 

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Dec
16
5:00 PM17:00

Pure Charcuterie at Heirloom Restaurant

A partnership with Heirloom restaurant- join me, and Chef Clark Barlowe for a four-course paired dinner celebrating Pure Charcuterie and Ethical Meat. Enjoy creative, inspired foods and chat in person about the purpose, practice, and craft of charcuterie. Ticket options include copies of your book choice, plus pairings.

Tickets available via  heirloomrestaurantnc.com

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Dec
10
5:30 PM17:30

Everyday Cured Meats @ Villagers: Asheville, NC

You don’t have to be a charcuterie nerd making obscure salamis to benefit from a little cured meat. Interested in making your own deli ham to send in the kid’s lunchbox? Curing your own bacon so you can feel good about its ingredients? How about making the best barbeque or grilled chicken at the next block party? Attend this session to learn the most basic tenets of curing, brining, and smoking to bring your cooking and self-sufficiency to the next level. 

$20 per person. Register at www.forvillagers.com

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Dec
1
6:00 PM18:00

Handmade: Cheese & Charcuterie Tasting @ Looking Glass Creamery

Cheese and charcuterie, together for a reason.  Join Looking Glass Creamery's Certified Cheese Professional Sean Stanley, and acclaimed butcher, chef and author Meredith Leigh as they share the process, hard work, and passion that goes into the things they make, love, and represent.  Get the opportunity to enjoy some amazing, unique cured meats paired with your favorite Looking Glass Creamery cheeses, and take part in a discussion of what it means to live your work.

Wine available by the glass or bottle on site.

$30 and up (various packages available). Register at www.ashevillecheese.com

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