Home Triangle Charcuterie Intensive Workshop

    Triangle Charcuterie Intensive Workshop

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    When:
    Mar 23, 2018 – Mar 24, 2018 all-day
    2018-03-23T00:00:00-04:00
    2018-03-25T00:00:00-04:00
    Where:
    Private Residence
    399 Glade St
    Chapel Hill, NC 27516
    USA
    Cost:
    $350
    Contact:
    Meredith Leigh
    828 222 3686

    March 23 & 24, 2018 | 9AM-4PM daily

    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: Private Residence. Details provided to confirmed attendees.

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