Meredith Leigh

Writer | Butcher | Farmer | Cook

{Everything is Delicious if You Do it Right}

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Greenville 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.

Click here to register. Space is limited!

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