Charcuterie 101

Ever thought of trying it yourself?

Our Winemaker will take you through the basics of how to make smoked charcuterie, like bacon and pastrami, as well as dried charcuterie, like pancetta, capicola, bresaola, and 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:

Where to source meats

How to cure the meat

How to smoke the meat

How to dry the meat