Collaborative Classes

Salting, Smoking and Curing Meat - May 2nd

$35.00-$275.00 per person

Standard cost $275.00
Member cost $265.00

Join Fred Pizzini and Dennis, our local butcher, in the A tavola! kitchen and explore the art of salting, smoking and curing meats. This hands-on class will include breaking down a whole 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. After a brief wine tasting, choose a glass of wine to enjoy with your delicious sausages you have made plus spit roast pork.


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