Charcuterie at Home

Curing and smoking your own meat at home is much simpler than you might think. Chef Allan Suddaby will walk you through all the ingredients and equipment required. You’ll learn how to turn fresh pork belly into the best bacon you have ever eaten and fresh pork leg into amazing holiday ham. Materials: $20

Available Classes

Start date:11/30/2019

End date:11/30/2019

Class times:Sat 10:00 AM - 1:00 PM

Location:J. Percy Page School

Instructor: Allan Suddaby, Red Seal chef

Tuition fee:$99

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