On the shores of the North Sea, Vikings and other sea-bearing cultures taught us about preserving fish. This smoking and curing process has now been industrialized, but the science is wholesome and a great adventure to take on. Today we cure whole red meats as well, and sometimes use it in the production of some of the worlds most renowned dishes — duck confit. In this class we will learn and discuss the simplicity of smoking and curing, and how to make them, preserve them and serve them.
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.