We Be Jamon: Whole Muscle Curing Class on October 12th, 6pm

LambHamHanging.jpg
LambHamHanging.jpg
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We Be Jamon: Whole Muscle Curing Class on October 12th, 6pm

120.00
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We Be Jamon: Whole Muscle Curing
If prosciutto, jamon, coppa, culatello, and the like are your jam, this class is for you. Learn the knife skills needed for shaping these whole muscles + recipes and proportions for spicing and curing. Trussing techniques + drying time and environments make this a start-to-finish dry curing class.

Dress the part as we'll provide your butcher's uniform including a Smoking Goose butcher's hat for you to take home along with your porcine treats!

Enjoy a private tasting and hearty spread of snacks and drinks at break time.