12.10.17 // Everyday Cured Meats with Meredith Leigh // 5:30-7pm

You don’t have to be a charcuterie nerd making obscure salamis to benefit from a little cured meat. Interested in making your own deli ham to send in the kid’s lunchbox? Curing your own bacon so you can feel good about its ingredients? How about making the best barbeque or grilled chicken at the next block party? Attend this session to learn the most basic tenets of curing, brining, and smoking to bring your cooking and self-sufficiency to the next level.

$20 per person

Over the past 15 years, Meredith has worked as a farmer, butcher, chef, teacher, non-profit executive director, and writer, all in pursuit of sustainable food. She's developed a farmer co-op, founded and catalyzed non-profit ventures, grown vegetables, flowers, and meats, owned and managed a retail butcher shop, and more. She's the author of "The Ethical Meat Handbook: A Complete Guide to Home Butchery, Charcuterie, and Cooking for the Conscious Omnivore", and the forthcoming "Pure Charcuterie: The Craft & Poetry of Curing Meats at Home". Above all, she is committed to real, good food, as a means to connect with people, animals, and plants, learn new skills, create intentionally, stay inspired, and experience deliciousness.




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