Hey peeps, wanna learn how to cure your bacon and sausage?

Yes, we bacon!
Bacon and Sausage-Making Workshop

Join us this Saturday Aug 8th for a Grandmother Workshop as we turn a simple Pork Belly into something extraordinary.

Let us demystify the process of curing and smoking your own bacon, and we will also demonstrate blending meat for sausage, and provide some simple tricks that can transform a basic cut of pork into something to savor.

We will provide the spices, the recipes, the pork and the smoking tools. We will blend our own dry cure and show you how easy it is to apply flavor and smoke your own cuts of pork, including traditional recipes and some twists on old favorites. You will walk away with basic knowledge and enough pink curing salt to prepare your own bacon.

Included in the afternoon will also be tastings of three varieties of homemade sausage, plus a hands-on demo of how to blend several traditional recipes for your own sausage experiments.

Led by Rick Abruzzo, this workshop is open to the public and sponsored by Slow Food Berkeley.

Price is $20 per person.

Location: 3359 Cesar Chavez. San Francisco, CA 94110

Directions: (http://tinyurl.com/l27th9), on Cesar Chavez just East of Mission St in San Francisco.

Please bring a bottle of wine to share, and enjoy a festive afternoon.

Tickets available at Brown Paper Tickets

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Sorry I missed this as we had a prior commitment. Any chance you will have another class again?

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