April 13th, 2019 11am
In this one hour intensive, you’ll get a crash course in making cured ham. You will explore the style of prosciutto as well as the German approach, called speck. Discover the tradition behind some of the most renowned artisan meats, and how you can use the power of salt, fermentation, and wood smoke to achieve gourmet results in your own kitchen. We will also discuss the role of charcuterie beyond flavor, as we touch on sustainable farming, mindful meat eating, artisan butchery, and inspired cookery. You’ll get to taste creations paired with cider at the end of class.
$25/per person (advanced ticket required)
About Meredith Leigh:
Over the past 17 years, Meredith has worked as a farmer, butcher, chef, teacher, non-profit executive director, and writer, all in pursuit of good food. She is the author of The Ethical Meat Handbook: A Complete Guide to Home Butchery, Charcuterie, and Cooking for the Conscious Omnivore, (3rd place, MFK Fisher Award 2015) and Pure Charcuterie: The Craft & Poetry of Curing Meats at Home. Meredith works part time for Living Web Farms, and she travels extensively teaching charcuterie and food production and processing. She also pursues other writing, namely poetry and nonfiction focused on the intersection of land and people, and land and the culinary sphere, with work featured in Crop Stories, various Edible publications, and Mother Earth News Magazine, among others. She lives with her partner and four children in Asheville, NC.
Select a seating below.
|Pure Charcuterie Class with Meredith Leigh April 13th @ 11am||$25.00|