Simply elevated, driven by the quality of the meat and the age old tools of salt and time, cured meat is a deeply satisfying thing to make at home. In this class, we will demonstrate and discuss all the elements that go into successfully making some simple cured meats at home, from choosing your meat, determining how much and how long to salt it, and configuring a clean and effective space to hang your salumi.

Class will include a salami tasting, an interactive demonstration of whole muscle and salami techniques, as well as some natural wine.

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