Charcuterie…not the Board, the Meat
What is it and how do you make it?
Ever thought of trying it yourself?
Our Winemaker will take you through the basics of how to make smoked charcuterie, like bacon and pastrami, as well as dried charcuterie, like pancetta, capicola, bresaola, and proscuitto – in a small class setting.
Maybe, you have a smoker at home and are tired of doing ribs. Maybe, you’ve tried charcuterie but want to learn more. Maybe, you’re experienced and just want to share your knowledge. Regardless, this will be a fun and informative class.
We’ll discuss:
Where to source meats
How to cure the meat
How to smoke the meat
How to dry the meat
Saturday, September 6
10:30 am – Noon
doors open at 10:00 am
Tickets on sale starting May 30 at 10:00 AM
By purchasing a ticket you agree to receive periodic e-mails regarding other events at the Winery
Bookings
Bookings are closed for this event.