Meredith Leigh

Writer | Butcher | Farmer | Cook

{Everything is Delicious if You Do it Right}

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Two-Day Charcuterie Intensive


In this two-day intensive, learn to confidently cure meats via salting, dehydrating, smoking, and fermenting.  We will begin with a half hog, and spend our days turning every scrap of it into charcuterie, from fresh sausages to smoked hams, from pate to hard salami. In addition to the skills of salami craft, you’ll engage with your classmates on topics around sustainable farming, mindful slaughter, good cookery, and artisan butchering. Participants will get to taste their own creations along the way, take projects home, and join a growing community of ethical meat practitioners. Includes a copy of The Ethical Meat Handbook.

To register, click here.

 

Later Event: February 12
Farm to Table Dinner

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