In this full day workshop, learn various methods to cure meats, such as salt curing, smoking, fermentation, and confit. We will begin with a half hog, and spend the day creating an array of charcuterie, from fresh sausages to rillettes, pâtés and salamis. Intrinsic to the experience is an exploration of purpose and ethic, with discussions on sustainable farming, mindful slaughter, artisan butchery, and inspired cookery. Class ends with a gathering and tasting of student creations.
Cost: $200/person includes recipes and ongoing mentorship.