Full day charcuterie intensive pre-conference workshop at the Chesapeake Alliance for Sustainable Agriculture’s Future Harvest Conference. We’ll work through hog primals to produce many forms of cured meat, and discuss the importance of responsible and holistic farming on the quality of meat. Register here.
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!
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: $400/person includes copies of The Ethical Meat Handbook and Pure Charcuterie.
Location: A farm near Boulder, CO . Details provided to confirmed attendees.
Join me and my homies at The Chop Shop Butchery in Asheville for a class exploring whole muscle curing and cold smoking. Participants will begin the process of a simple cured ham, and learn the technique required to finish the project at home. We will cover fermentation and drying, and also place a special emphasis on cold smoking technique, including options for home-built DIY cold smokers.
at the Hendersonville Community Co-op
60 S. Charleston Ln. Hendersonville, NC
Join me and HCC meat dept. manager Chris Beeson for demos on butchering & deboning a whole chicken, making chicken sausages, and a discussion about The Ethical Meat Handbook. We'll have samples to taste, recipes to take home, and you can buy a book and have it signed. No registration necessary.