Charcuterie Beyond the Basics: Traditional & Modern Methods of Meat Preservation
In days gone by, eating meat meant butchering whole animals. A whole animal meant, pardon the pun, going "whole hog" into the preparation and preservation of all the parts of that animal. Today, many of those skills have fallen out of daily use, but here´s your chance to reclaim the simple and natural ways to keep meat in your diet all year-round. Through both hands-on participation and demonstration, we'll cover a wide variety of skills and products. We'll render lard, dry meats, prepare fresh sausages, smoke bone-in meats, fish and sausage, and cover freezing, brining, and curing a variety of meats as well. Students will take home a basketful of samples and the knowledge to tackle meat preservation in their home kitchens.
Length: 3 Days