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. Participants take home the salumi we make together during class.
Dress the part for this class and behind-the-scenes tour of Smoking Goose's USDA-inspected smokehouse: we'll provide your butcher's uniform, including a Smoking Goose butcher's hat for you to take home along with your salumi treats.
Enjoy a hearty private tasting with drinks at break time, too.
The fine print:
- Giving a gift? We recommend purchasing a gift card so your recipient can choose the class and date that fits their schedule.
- Tickets are non-refundable and cannot be exchanged for other dates/classes. Think of it like a concert--if you cannot attend, give your tickets to lucky friends!
- Advance tickets are required and space is limited.
- Participants must be 18 years or older.