The savoury flavour of cured meat can be enjoyed as part of an antipasto dish, or as an ingredient in cooked dishes.
Prosciutto, casalinga, coppa, guanciale, and pancetta are all delicacies invented out of necessity in the days before refrigeration, but are now some of the most prized meat products available.
Many italian families will spend their Queens Birthday weekends in their garages curing their meat over the cooler winter months, to be rewarded at the end of winter with delicious, and hard to find salume.
Learn the basic techniques for preparing and curing different cuts of meat in this class taught by Chef Dusty Treweek who is a master of the craft. This is a DEMONSTRATION class, with HANDS ON components.