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. 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: $400/person includes copies of The Ethical Meat Handbook and Pure Charcuterie.
Location: A farm in Floyd, VA . Details provided to confirmed attendees.
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.