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More Charcuterie at Home

Combine skills from the Sausage Making and Charcuterie at Home classes to prepare traditional Italian dry-cured pork. Try your hand at two classics: guanciale and a slender, fermented salami called peperone. Materials: $20

Available Classes

Start date:03/04/2020

End date:03/04/2020

Class times:Wed 6:30 PM - 9:30 PM

Location:Lillian Osborne

Instructor: Allan Suddaby, Red Seal chef

Tuition fee:$99

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