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