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Basic Charcuterie Class
February 19 @ 12:00 pm - 2:00 pm
Up to 12 students will spend roughly two hours at the Local Pig’s production kitchen working with the basics of creating charcuterie products.
We will: cure bacon, create a fermented and smoked sausage, brine ham and make pate
Full participation is recommended, if you only want to watch and ask questions you are welcome too. We will be in a professional kitchen so please wear flat shoes and the appropriate attire.
Each student will take home 4 pounds of various charcuterie items.
Cooking is hard work, so of course there will be snacks and drinks provided during the class!