Learn the Fine Art of Charcuturie at Yellow Wolf Farm


Whole Hog LBV-3

Last year around this time I attended a whole hog butchery class at Yellow Wolf Farm. The class gave regulars folks a chance to be a butcher for a day on Stacy Martin’s working farm in Walkerstown, North Carolina. The class was run by Rose’s Meat and Sweet Shop creators Justin and Katie Meddis with assistance from charcuterie guru James Naquin.

This year a charcuterie class will take place and continue where the butchery class left off. They will take two of Yellow Wolf Farm’s Heritage USDA processed hogs and turn the meat into bacon, salamis, cured muscles and more. Participants will learn about fresh, dried and fermented sausages, spreads, cures, PH and safe handling. The class will be instructed by James Naquin and if you have ever enjoyed any of the artisan meats and sausages at Guglhupf in Durham, you have been witness to his skills.

Photo courtesy of Stacy Martin

Photo courtesy of Stacy Martin

Charcuterie Class Description (Cost $225)

February 15th 2014 / 10am-4pm 

Curing techniques–
1. Brining and salting
2. Pickling
Smoking—
1. Hot smoking
2. Cold smoking
3. Types of wood
Air-dried—
1. Whole muscles
2. Salami
3. Jerky

Lunch and drinks will be provided and everyone will take home a portion of the sausages, bacon , etc that is made on that day.

Their are only 2 spaces left, so if you are interested you can sign up at http://www.yellowwolffarm.com or stacy@yellowwolffarm.com. If charcuterie doesn’t excite you check the website anyway as Stacy is offering other farm based classes like Raising Animals for Meat and Milk,  Raising Hogs and Raising Poultry.

Whole Hog LBV-6

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