We are VERY excited to put on our first class featuring charcuterie skills!
Simply put, Charcuterie means cured meat. But it can mean so much more!
And it is fascinating! The same way I finding the arts of cheesemaking to be fascinatin, or talk with home brewers, it’s all about preserving your product while making it richer and more delicious and more valuable. Interwoven is the history and culture of the people who have preserved foods for centuries. Still the simple yet careful techniques. Add salt to the meat, add rennet to the milk, and add yeast to the fruit. Anyway, back to the subject.
Charcuterie class will be December 4th.
Alan is teaming up with semi-local master of Charcuterie, Jules Carney to bring you an experience in whole Hog Italian Charcuterie. Some of the products they will be making is Capicola, Fileto,
Lonzino, Back Bacon, and Salami. While at the class you’ll have plenty of opportunity to sample these delicacies and even bring some home!
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