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Intro to Meat Curing- Whole Muscles

Learn the basic process of meat curing through a range of familiar products, with our head chef, Ben Meyer.  He will walk you through safe procedures and methods for preparing classic cured meats from around the world: Pancetta, American Country Ham, Spanish Chorizo, Bresaola, and Lardo.  Samples of housemade products and recipes will be provided.  This class is open to all skill levels, and will be limited to 12 participants.  $75/person with snacks, necessary tools and recipes provided.

Reserve your spot here!

Earlier Event: January 21
Hog Butchery 100
Later Event: February 4
Sausage Making 101