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Charcuterie for the Homestead
October 8, 2016 : 9:00 am - 4:00 pm$125
James Naquin, professional butcher and winner of a 2014 Good Food Award will join us in the Riverstone Farm Kitchen for a class on homemade charcuterie.
The class will not go into detail about how to breakdown a whole hog, but rather explain how to turn the cuts into different kinds of bulk and link sausages, terrines, pates and more from Riverstone pastured pork. Naquin will cover ingredients, grinding, proportions, cuts to use, recipes, casings, curing and more. Participants will get the skills and ingredients they need to continue making charcuterie at home.
Snacks and drinks will be included. For adults and mature youth, rain or shine.