Meredith Leigh

Writer | Butcher | Farmer | Cook

{Everything is Delicious if You Do it Right}

Filtering by: Cooking
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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May
18
to May 19

Virginia 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. 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.

Register Now!

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Jun
30
9:00 AM09:00

Georgia Charcuterie Workshop

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.

Click here to register.

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