Our Dry curing class will focus on the ancient art of adding salt to meat to create luxurious cured meats that have become famous throughout the world. The students will start with half of a hog and break it down into popular cured meat cuts. Prosciutto from the ham, Pancetta from the belly, lonzino from the loin, coppa from the shoulder, and filletto from the tenderloin. Each participant will take home a sampling of each cut that has been finished prior to the class. A lunch of cured meats, cheeses, fruits, and bread will be provided.