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Harvest Butchery II: Bacon Making
October 14, 2017 @ 11:00 am - 2:00 pm$175
Join us for our Harvest Butchery Series with Zeph Shepard of Proletariat Butchery.
In this class, you’ll talk about how salt transforms a simple piece of pork into a multi-cultural phenomenon that has been a staple of old world preserving traditions throughout generations of families. You’ll craft your own spice kit to your individual taste and learn how to properly salt and preserve a pork belly for bacon.
Smoke has its roots in preservation, not just flavor — and with this class you will further your understanding and pursuit of self provisionment. A historically rich practice that has been otherwise lost to industrialism will be brought back into your home in all of its deliciousness! Most importantly, you’ll walk away with your very own hand salted slab of bacon!
Class includes a meaty lunch served with selected Elk Cove wines.
Harvest Butchery Series:
Sausage Making, October 7 $175.00
Bacon Making, October 14 $175.00
Lamb Butchery, October 21 $275.00
Each class includes hands-on instruction and a take-home packages of meat. Classes are from 11-2. Space is limited so sign up soon!