In this 2-day intensive, learn to confidently cure meats via salting, dehydration, smoking, and fermentation. We will begin with a half hog, and spend two days turning every scrap of it into charcuterie, from fresh sausages to smoked hams, pâtés and hard salamis. In addition to learning salumi craft, you'll engage with Meredith Leigh and your classmates about topics of sustainable farming, mindful slaughter, artisan butchery, and inspired cookery. You'll get to taste your creations at a culminating class feast, and you'll get to take projects home to finish on your own. Best of all, you'll join a growing cohort of ethical meat practitioners in touch via social media, direct email, and community gatherings.
morning coffee/tea and treat from the farm both days
lunch both days, featuring butchered meat from the workshop
culminating class feast Sunday evening for you + guest
copy of Meredith's 'Pure Kitchen' ($28 value)
copy of Meredith's 'Ethical Meat Handbook' ($25 value)
a share of the charcuterie to take home and cure
We have limited this workshop to 12 participants to ensure everyone receives the utmost support and guidance throughout the weekend.
Meredith Leigh is a farmer, butcher, cook, and author of The Ethical Meat Handbook: Complete Home Butchery Charcuterie and Cooking for the Conscious Omnivore and Pure Kitchen. She travels extensively educating farmers, butchers, chefs, culinary students, and home cooks about ethical meat and sustainable food.
A note on accommodations: camping is possible for the duration of the class at Bullock Lake Farm. There are plenty of accommodation options available on the island. Keep in mind that ferry traffic in the summer can affect travel plans - especially on Friday afternoon and Sunday evenings. Arrive early at the ferry terminal, and make reservations if you can.