Meredith Leigh

Writer | Butcher | Farmer | Cook

{Everything is Delicious if You Do it Right}

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Intro to Charcuterie at Villagers

Learn about the art of preserving meats through salt, smoke, and dehydration. This class will cover a short history of charcuterie practice and brief butchery technique, and then focus on practical tips for brining, dry curing, sausage making, and home fermentation of both whole muscle cuts and sausages/salamis. We will process a fresh sausage in class, and participants will taste it, along with some other treats. 

More info at

Earlier Event: December 16
Out on a Farm

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