Curing whole muscles is a core skill for charcuterie chefs. It is also the ideal place to start your hands-on work in charcuterie.
In this half-day, adults-only workshop, we will demonstrate curing and drying a whole muscle of pork. You'll then select a recipe from among several available options for curing your own pork loin, the simplest whole muscle on which to learn. We will provide the pork loin and all spices for the cure. Once you are finished with your cure, we'll vacuum seal your pork for easy care during the curing phase.
We will also give you a behind-the-scenes educational tour of how we raise pastured pork.
After the instructional portion of the workshop, we'll sample a charcuterie tray that showcases a variety of unique dried meats and enjoy an adult beverage. Everyone will leave with a section of pork loin ready for curing and drying. Note: attendance is limited.