Salting, Smoking & Curing Meat Cooking Class - Saturday June 27th, start time 10am
Cost:
$45.00 – $295.00 per personDuration:
5hAbout this experience
Standard cost $295.00
Member cost $285.00
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. Participants are instructed to bone out pork shoulders to create 2 different flavoured sausages and Fred shows the nuances of making salami his family's way.
After a brief wine tasting, choose a glass of wine to enjoy with your delicious spit roast pork and the sausages you have made.
Bring a container to take home the sausages made in the class.
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.