Charcuterie…not the Board, the Meat
What is it and how do you make it?
Ever thought of trying it yourself?
Before you say no, know this class is designed for people who will most likely never, ever make charcuterie. But, if you like meat, about half the class will be spent discussing meat quality and characteristics which you might find useful in day to day cooking.
In the second half of the class, our Winemaker will take you through the basics of how to make cured charcuterie, like corned beef, smoked charcuterie, such as bacon and pastrami, as well as dried charcuterie including pancetta, capicola, bresaola, and duck 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:
What cuts of meat to use
Where to source the meat
How to cure the meat
How to smoke the meat
How to dry the meat
Saturday, September 6
Tickets required in advance
10:00 am – Noon
doors open at 9:30 am
CLUB MEMBERS, LOG IN FOR SPECIAL PRICING
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Workshops in Mission Viejo.
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