Past Event
Thursday, January 17, 2013, 6 p.m. to 9 p.m.
Salumi — How to Cure Meats at Home
960 Rancheros Drive, Suite L, San Marcos, 92069
Age Limit: 18+
Cost: $125
Chef Stein reveals the secrets to the art of home meat curing. Learn how to transform the humble pig into sausages, salumi, bacon, pâtés, and more. As a special bonus, each student will receive a copy of Charcuterie: The Craft of Salting, Smoking, and Curing (W.W. Norton, 2005), by Michael Ruhlman and Brian Polcyn.