European Seam Butchery & Charcuterie Workshop

By |2018-12-20T13:59:00+00:00December 20th, 2018|0 Comments

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 [...]