[San Diego, CA Permaculture] Workshop: Art of Aging Meat at Casitas Valley Farm

[Ana Brush]

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
<https://docs.google.com/forms/d/1hQEcpWLzycMS1Bnms1DCghClI6SY2CSEYI70swUV0yY/viewform?c=0&w=1>*
or
at: http://www.casitasvalley.com/#!courses/c144e
<http://www.casitasvalley.com/#!courses/c144e>*


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