In the depths of Italy’s family born Cantinas, we get to know the process and livelihood that is curing meats. Salami, hams and smoked beef products have all stood the test of time. In this class we will address the modern approach to creating a safe and flavourful fermented and dried meat products.
Please note: In order to provide students with the best possible learning experience, we require a minimum of 3 students to participate in this class. If we do not receive the required number of registrations, we may cancel or reschedule this class with appropriate notice.