Charcuterie at Home

ID : 47085   
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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. Hands-on course. Materials: $20

Class Details

1 Sessions
Weekly - Wed

Location
J. Percy Page School

Instructor
Allan Suddaby 

Notice
Please read: Hands-on course. Please bring an apron if you wish and food containers in case there are leftovers to take home.

Tuition: 

$99.00

Materials Cost:

 $20.00


Registration Closes On
Wednesday, April 26, 2017 @ 11:59 PM

Schedule Information

Date(s) Class Days Times Location Instructor(s)
4/26/2017 - 4/26/2017 Weekly - Wed 6:30 PM - 9:30 PM Edmonton, J. Percy Page School  Map Allan Suddaby