THURSDAY, MAY 26, 2022 | 6:30 PM
with Jules Carney of The Leaping Pig Charcuterie
Bacon! Bacon! Bacon! You will get few arguments when we say bacon is a food group all its own. Join us in partnership with Jules Carney of The Leaping Pig Charcuterie as he instructs you to make this popular food staple at home. In this class you will learn meat selection, preparation, different ways to cure and smoke bacon, and cooking bacon. Most of us think of pork belly when we think about bacon, but bacon can be made from any part of the pig, and in this class, you will learn how to make three different kinds:
- Hot Smoked Bacon (from the belly)
- Back Bacon (from the loin)
- Arkansas Bacon (from the shoulder)
This is a fundamentals class so what you learn here can easily be made at home with little or no special equipment needed. Our reward will be BLT’s three ways paired with an IPA and a Pinot Gris.
**All class ticket sales are final. No refunds or credit transfers to other classes are available.**
MEET THE CHEF
Jules Carney is a trained practicing artisanal Charcutier, culinary historian, storyteller and owner of The Leaping Pig Charcuterie and has been making and teaching others about charcuterie for over 10-years.