Ages 16 and older
Instructor: Matt Ertle
Saturday, February 21st
12:00 - 3:00 p.m.
Cost: $75 per person

This class introduces participants to the basics of curing meats and fish at home, including making bacon, lox, and whole muscle cures. The session covers important topics such as safety, methods, and the science behind the ancient art of preservation. Attendees can sample cured items.  The class is designed for beginners and those interested in learning traditional food preservation techniques.