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From the organizers:

This course explains the “big eight” muscle groups used for charcuterie including guanciale, coppa, spalla, lonza, pancetta, lardo, prosciutto, and salumi.

During this interactive demonstration, a whole hog is broken down to explain the muscles that are used for each style of charcuterie. The course also includes a discussion of how curing is done through the use of a curing agent (salt, vegetable powder, nitrates, and nitrites) and time.

This class runs from 10 – 2 and includes a lunch of slow-roasted pork shoulder, along with sides and beverages. Participants will take home a pound of lardo and pancetta.

Registration is limited to 12 to maximize attendee participation.

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This event is not hosted by ASAN. As one of ASAN’s roles is to share information and resources across our network so as to maximize all of our impact, we routinely post events that we ourselves are not hosting. If you have questions regarding this event, please contact event organizers rather than ASAN.

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