Meredith Leigh

Writer | Butcher | Farmer | Cook

{Everything is Delicious if You Do it Right}

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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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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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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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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Oct
20
to Oct 21

Two Day 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: $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

SOLD OUT!
Email me to get on the waiting list
(this will also get you first contact when the next intensive is scheduled.)

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Sep
25
to Sep 26

Carolina Meat Conference

The largest gathering of pastured meat-makers in the country! Farmers, chefs, butchers, and industry leaders convene for two-days of unparalleled networking, hands-on training, and technical and business assistance. This conference supports a growing community committed to advancing market opportunities and increasing customer access to pasture-based meats. Attendees can expect more than twenty innovative class sessions on diverse topics, butchery demos, special technical tracks for professionals, and many opportunities for social networking.  

I'll be one of several salumists providing charcuterie for the Monday evening event. I'm excited to share with everyone!

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Sep
17
5:30 PM17:30

Koji in Every Kitchen @ Villagers, Asheville NC

Koji is a beneficial mold, traditionally used in producing miso, sake, and shoyu (soy sauce), however its uses are far broader, including pickling, curing meat, and maybe even composting. In this session, learn about the positive power of koji, and how to grow your own culture. 

$20 per person, includes a starter culture. Register at www.forvillagers.com

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Aug
24
6:00 PM18:00

Sauces to Elevate your Cooking

From mother sauces to marinades, salad dressings, and even salsa, knowing the principles of sauces can take your cooking to a whole new level. In this class we will share the foundations of sauce-making, plus we will taste some creative adaptations that will boost your confidence and culinary abilities.

Location: French Broad Food Co-op, Asheville NC

Tickets: livingwebfarms.org

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May
25
6:00 PM18:00

Elements of Cooking: SALT

The first in a series called "The Elements of Cooking", this class will explore the history, chemical properties, origins, nutrition, and best uses of one of the most basic ingredients: SALT. Future Elements classes will focus on FIRE, ACID, and FAT. 

Location: French Broad Food Co-op, Asheville NC

Tickets: livingwebfarms.org

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Apr
23
9:00 AM09:00

WNC Cheese Fest

Intro to Charcuterie class at the WNC Cheese Fest. Since cured meats go with artisan cheeses like peanut butter and jelly, you might as well get the skinny on curing your own meat while you buy up the best of the SE region's craft cheeses. 

wnccheesetrail.com

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