This one-day Small Scale Charcuterie Workshop is geared towards homeowners, or anyone who loves meat and wants to learn how to make sausages, Pate de Campagne, Spuma, and Rillettes.
Participants will learn what breeds, and cuts of meats can and should be used in the charcuterie process, as well as how to create different blends with flavors and spices.Thecourseconsistsof various hands-on lectures and processing of charcuterie meats. Foodsafetywillbe discussed and carried out throughout the workshop.
This course is ideally suited for:
The course is instructed by Justin Paterson, chef at Hazelnut Kitchen and Cornell Meat Foods Extension.
NYS Early Fee (prior to 10/23/17): $200
To register online go to http://bit.ly/charcuterienov2017
or call 607-255-3459.
411 Tower Rd
Ithaca, NY 14853