Charcuterie Intensive

13 Feb 2016

1:30-7pm at Living Web Farms. Attend this intensive on cured meats to get hands-on making sausages, pate, headcheese, and even some salami. We will discuss recipes, ratios, techniques for altering pH and climate, including instructions and samples for wiring your own home charcuterie cabinet. Meredith Leigh, author of "The Ethical Meat Handbook", teaches. Register by donation ($15 suggested) at https://form.jotform.com/60044153858960