Why aged meat? Because after you get that perfect cut, the enzymes do their work and leave you with more flavor, delicious texture, and a more diverse product. Why wouldn't you want all of that?

Charcuterie Course at Casitas Valley Farm

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. Participants will get to bring home a savory gift... 

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 options available**

Join Us for 1, 2, or all 3 Days! Register online HERE or at: http://www.casitasvalley.com/#!courses/c144e

For More information, please contact Ana at ana@regenerativeearth.com or at 805-649-8179.