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.