Day 2: Casing + Curing
Day 2: Casing + Curing
$150.00
Saturday, February 22
12pm — 4pm
Quantity:
In this class we teach the basics of making sausage and pâté, headcheese and terrines, pancetta and bacon, guanciale and prosciutto. Learn how to properly salt a ham, stuff a sausage, and saw a pig head in half. On the latter note, this is also the day we usually dine on pig brains, pressed and fried. They’re really good.