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Metro Cooking Class: More Charcuterie at Home
March 4 @ 6:30 pm - 9:30 pm$119
After many requests from students, I am pleased to offer this class, which combines and expands on the information in my Sausage Making and Charcuterie classes. The focus here is on air-dried preparations, especially salami.
Combine skills from the Sausage Making and Charcuterie at Home classes to prepare traditional Italian dry-cured pork. Try your hand at two classics: guanciale and a slender, fermented salami called peperone.
You can register for this class here.