Salame, salumi, salami: learn the entire process from grinding and seasoning to stuffing, tying, and fermenting. Get the inside scoop on working with fermenting cultures and aging environments. Experience how different types of protein (pork, lamb, elk, game) impact recipes, aging techniques, and flavor profiles.
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. Class beings at 6 PM and ends around 9:30 PM EST.
Classes are non-refundable and non-transferable. All students must be 18 years or older to participate. Classes require a minimum of 16 students to register and Smoking Goose holds the right to cancel class with 48 hour notice.