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Intro to Salami Curing 105

Who doesn't love Salami? Join our head chef, Ben Meyer in learning the basic process of Salami curing through a range of familiar products. He will walk you through safety procedures and methods for preparing classic cured salami from around the world: Spanish Chorizo, Finnochiona, Saucisson, and Nduja. Samples of house-made products and recipes will be provided. This class is open to all skill levels and will be limited to 12 participants in order to provide individual attention to each student. It is strongly recommended that you first take our Sausage Making 101 class, which will give you the texturing and casing techniques used as a base for this class.Tickets to our comprehensive introductory meat curing course are $75/person. The ticket price includes snacks, the necessary tools, and original recipes provided.

 

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Later Event: July 22
Hog Butchery 100