Sausage Making and Dry Curing Class
In this small class participants have a hands-on opportunity to make sausages, talk about cured meat and ask Dave any meat curing questions they may have. Enjoy in-house cured sandwiches and learn how to:
– butcher a pork shoulder
– remove the coppa and how to dry cure
– properly grind, stuff and link 2 types of sausages
Then move into the dining room and enjoy a feast of sausages at our bar.
Each guest will also take fresh links home so you can brag to your friends about what you made. $150+HST
Only 6 spots available in each class. Next class TBD 2017
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