This three-day farm to plate charcuterie instruction will guide you through slaughter, butchering, advanced butchering for curing, and finishing with cures. Day one will start with humane slaughter and initial butchering breakdown. Day two will be butchering to cure as well as the science behind curing. Day three will be about salami, smoking, aging, and tasting. Butchering will be in service of more value-added preparations, detailed types of cured products, tying, curing, aging, and smoking those products. Products such as: capicola, culatello, fiocco, filleto, lonza, and salami to name a few.

Limited tickets are available.

Hands-on tickets @ $700 Price includes 3 days of meals, drinks, and snacks.