The instructor will demonstrate traditional seam-butchery where only knives and cleavers are used. There will also be a focus on principles of traditional nitrate-free whole-muscle curing with bacon and ham. This class is a four-hour, intimate observational experience, with occasional hands-on opportunities. Bring your own sack lunch and filming/recording devices. Age 16+, Instructor: Jim Lauderdale.
Website for more information:
Contact Education Coordinator, 253-404-3970 x5011
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