Charcuterie: a French term for the preserving and curing of a variety of meats. In the days before refrigeration, charcuterie was necessary for preservation; today, it’s all about the delicious world of prepared meats. In this course you’ll learn traditional recipes and techniques for butchering and preserving a variety of fish and meats. We will make classic salmon gravlax, smoke whole fish, grind and case sausages, and craft a classic French pate! A great intro course for hunters and anglers who want to learn more about preserving fish and game, or for any home entertainers who want to really impress their guests.