Home Butchery and Curing with Michael Ruhlman & Brian Polcyn!
Looking to diversify your creative cooking range? Join Michael Ruhlman, Brian Polcyn, and moderator Mike Sula for a three hour Master Class. Best selling author Michael Ruhlman and chef/charcuterie professor Brian Polcyn will break down a whole hog from Gunthorp Farms, and demonstrate techniques from their books, Charcuterie: The Craft of Salting, Smoking, and Curing (2005), and Salumi: The Craft of Italian Dry Curing (2012). Read an excerpt of Salumi on our blog!
Hope you can join us for this memorable class!