In this 2-day intensive, learn to confidently cure meats via salting, dehydration, smoking, and fermentation. We will begin with a half hog, and spend two days turning every scrap of it into charcuterie, from fresh sausages to smoked hams, pates and hard salamis. In addition to learning salumi craft, you'll engage with me and your classmates about topics of sustainable farming, mindful slaughter, artisan butchery, and inspired cookery. You'll get to taste your creations at a culminating class feast, and you'll get to take projects home to finish on your own. Best of all, you'll join a growing cohort of ethical meat practitioners in touch via social media, direct email, and community gatherings.
Over the past 17 years, Meredith has worked as a farmer, butcher, chef, teacher, non-profit executive director, and writer, all in pursuit of good food. She is the author of The Ethical Meat Handbook: A Complete Guide to Home Butchery, Charcuterie, and Cooking for the Conscious Omnivore, (3rd place, MFK Fisher Award 2015) andPure Charcuterie: The Craft & Poetry of Curing Meats at Home. Meredith works part time for Living Web Farms, and she travels extensively teaching charcuterie and food production and processing. She also pursues other writing, namely poetry and nonfiction focused on the intersection of land and people, and land and the culinary sphere, with work featured in Crop Stories, various Edible publications, and Mother Earth News Magazine, among others.She lives with her partner and four children in Asheville, NC.
All equipment and materials needed are included, you just bring yourself and let us worry about the rest
Wholesome and delicious lunches made from homegrown and locally sourced ingredients prepared by Bjarki and Erna of Bragginn Studio. –In preparing the meals we stay true to the concept of the classes and feed our guests with local foods, foraged goods, lacto-fermented vegetables, homemade cheeses e.t.c.–
The class will be taught at Bragginn's idyllic location in south of Iceland. The studio is housed an underground army barrack that dates back to WW2 and served as the family potato storage for 40 years. The setting is in a quiet rural farm area in little over an hours drive from Reykjavík, surrounded by beautiful open landscapes with views towards some of Icelands most active volcanoes. The area is the largest food production area in Iceland, with plenty of vegetable farmers who grow produce both outdoors and in greenhouses. It is also a geothermal area with plenty of hot water in the ground, selection of swimming pools and many of our national natural treasures and tourist sites close by.
We recommend to book a stay at a Guesthouse Saga at a nearby farm, Syðra-Langholt. The owners are very hospitable and also run a horse rental. The stay includes a breakfast and a hot tub. – https://www.guesthousesaga.is/ –