Meredith Leigh

Writer | Butcher | Farmer | Cook

{Everything is Delicious if You Do it Right}

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Iceland Charcuterie Intensive


In this 2-day intensive, learn to confidently cure meats via salt, dehydration, smoke, 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, pâtés and hard salamis. we will also produce charcuterie with Icelandic sheep meat, and explore the wild foods of Fludir in our preparations. 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. 

Location: Bragginn Studio Fludir, Iceland

Register Now!

Earlier Event: August 10
Wisconsin Charcuterie Workshop
Later Event: September 12
Fermentation Frenzy

All content copyright 2018 Meredith Leigh | Background image by Cindy Kunst.