On Wednesday, March 23, 2016, I’m going to be leading a class called Charcuterie at Home for Metro Continuing Education.  The course description:

Curing and smoking your own meat at home is much simpler than you might think. Chef Allan Suddaby will walk you through all the ingredients and equipment required. You’ll learn how to turn fresh pork belly into the best bacon you have ever eaten and fresh pork leg into amazing holiday ham.

You can register for this class here.

[Editor’s Note March 4, 2016: This class is actually sold out, but Metro will be offering another session on Thursday, April 7.]