Salting, Smoking & Curing Meat - Saturday May 21st 2022
Cost:
$35.00 – $285.00 per personDuration:
5hAbout this experience
Standard cost $285.00
Member cost $265.00
Dennis our local butcher is a craftsman with personality. Dennis makes the class instructional as well as enjoyable with his style of teaching and level of skill.
Join Fred Pizzini and Dennis in the A tavola! kitchen and explore the art of salting, smoking and curing meats. This hands-on class will include breaking down half a pig, learning the best uses for the different cuts and using modern methods and ingredients as well as age old techniques to preserve and mature the meat. Then you bone out a shoulder to create 2 different flavoured sausages.
After a brief wine tasting, choose a glass of wine to enjoy with your delicious spit roast pork and the delicious sausages you have made.
Your Host
Dennis our local butcher is a craftsman with personality. Dennis makes the class instructional as well as enjoyable with his style of teaching and level of skill.