Laurel Hill Farm – Charlotte Area Charcuterie Intensive
January 19 - January 20
$280.00 - $350.00
Noted farmer, butcher, author and PCG Member Meredith Leigh is conducting a two-day intensive charcuterie workshop, where you will learn to confidently cure meats via salting, dehydration, smoking, and fermentation.
The session begins with a half hog, and participants will spend the next two days turning every scrap of it into charcuterie – from fresh sausages to smoked hams, pates, and hard salamis. In addition to learning salumi craft, Meredith will conduct interactive discussions about 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.
When: 9am – 4pm – Friday, January 19 and Saturday, January 20.