Meredith Leigh

Writer | Butcher | Farmer | Cook

{Everything is Delicious if You Do it Right}

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Introduction to Charcuterie

Fifth Season Gardening Company | S. Tunnel Road | Asheville NC

Learn about the art of preserving meats through salt, smoke, and dehydration. This class will cover a short history of charcuterie practice, 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 demo dry curing for some popular charcuterie preparations. Participants will have the opportunity to taste, ask questions, and a few lucky winners will take home a project to finish, or a free copy of The Ethical Meat Handbook: Complete Home Butchery, Charcuterie & Cooking for the Conscious Omnivore

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Later Event: April 23
Charcuterie Intensive

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