1, 2, 3... Charcuterie: The Art of Harvesting and Aging Meat
Casitas Valley Farm is proud to present the second in a series of charcuterie workshops, providing professional instruction in the art of preserving meat. Using traditional methods, and culturally relevant ingredients we will teach you how to process a whole heritage breed, sustainably raised pig from Casitas Valley Farm. Instruction will begin at 7:30am and conclude at 3:30pm each day. Join us for one or all three days!
Dates:
November 20, 2015- Harvest and Butcher Workshop
November 21, 2015- De-Boning, Sausage Making and Encasing Techniques
November 22, 2015- Charcuterie Making, Refined Lard and Pate Elaboration
*SPACE is limited to a maximum of 15 participants*
** Camping is available if needed
To register, please sign up online at:http://www.casitasvalley.com/#!courses/c144e
For more information, please contact Ana at ana@regenerativeearth.com.