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Pork Charcuterie

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We'll cover hands-on sausage making, as well as starting our farmers with their own bacon, guanciale, pancetta and any other specialty items they need in their larder for the winter. Salt, pork and patience are our ingredients: no nitrate necessary.

What
  • Classes
When Oct 08, 2012
from 12:00 am to 12:00 am
Where Grants Pass, OR
Contact Name
Contact Phone 206.463.6328
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We'll cover hands-on sausage making, as well as starting our farmers with their own bacon, guanciale, pancetta and any other specialty items they need in their larder for the winter. Salt, pork and patience are our ingredients: no nitrate necessary.

In three classes, we take two pigs from the field to the kitchen using traditional methods. Be part of the most essential act of peasant economy: harvesting pigs and putting up pork.

Grants Pass, OR

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