We are very happy to have Meredith again with us for a repeat workshop. Last workshop with her was a big success and sold out quite quickly.
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 19 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 forLiving 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 Skálholt, both a historic and idyllic location in south of Iceland. In Skálholt there are good facilities and a spacious room for the class. On site there is a variety of lodging possibilities, a hostel in the workshop building and a comfortable hotel and cabins in a short walking distance.
The setting is in a quiet rural farm area in little over an hours drive from Reykjavík. 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.
To reserve a room contact the hotel: Tel: +354 8993093, Email: email@example.com