Hotter than ever on the “New American” food frontier, charcuterie has returned to the nation’s dining scene in a compelling and contemporary context. Artisan ingredients, heirloom breeds, and wholesome natural foods are the underpinnings of the new American charcuterie larder. In this hands-on course, you will:

• Learn the techniques for success with curing, brining, smoking, and much more.
  
• Create an extraordinary edible display of today’s modern charcuterie with items such as cider-brined bresaola, Tuscan-cured pancetta, dehydrated duckling prosciutto, suckling pig porchetta, and goose pastrami.