Salting, Smoking & Curing Meat - Sat May 25th 2024, 9am start

Cost:

$35.00 – $285.00 per person

Duration:

5h

About this experience

Standard cost $285.00
Member cost $275.00


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

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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.