Meredith Leigh

Writer | Butcher | Farmer | Cook

{Everything is Delicious if You Do it Right}

Filtering by: Collaborations
Apr
6
to Apr 7

Cheese & Charcuterie Workshop

Join me and my friend Sam Gasson of Bull City Farm as we take on fermented foods from two delicious angles: cheese and cured meat! Learn how to make homemade cheese and delicious artisan charcuterie, in this two day class right on Sam’s farm in Rougemont NC (north of Durham.)

These tickets are a steal, and you get a feast at the end.

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Mar
18
to Mar 19

Asheville Charcuterie Intensive

Register now!

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: $350/person includes copies of The Ethical Meat Handbook and Pure Charcuterie.

Location: Hickory Nut Gap Farm, Asheville NC

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Jan
26
6:00 PM18:00

Craft of Charcuterie at Swamp Rabbit Butchery

Join me and Jeremy Hardcastle, the butcher at Swamp Rabbit Cafe and Grocery, for an evening of food, learning, music, and fun. Drinks and music begin at 6:00 pm. We will discuss (and taste) the art of charcuterie and the importance of ethical meat at 6:30 pm. Charcuterie feast commences at 7 pm. Two free drinks included with purchase. Click here to purchase your tickets!

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