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Butchering 101: Smoking & Curing

  • Eden Hall Campus, Dairy Barn Cafe 6035 Ridge Road Gibsonia, PA, 15044 United States (map)

This exciting workshop is part of our Maker in Residence series! The instructor, Maya Lantgios, is CRAFT's first Maker in Residence, focusing her time with us on creating butchering curriculum, developing a regional sausage recipe, and conducting market research for her products! Learn more about Maya in her bio below.

This will be a 5 hour, hands-on workshop that focuses on the fundamentals of smoking and curing meats for beginners. We will focus our time on two processes: smoking a cured pork belly and stuffing and preparing soppressata. 

Attendees will learn all the steps, tools, and ingredients needed to cure a pork belly and smoke it to create a wonderful slab of bacon. While the bacons are smoking the class will shift gears to soppressata and learn about stuffing sausage and the curing process that follows. 

Everyone will leave the class with 5-6 pounds of ready-to-eat bacon, and 5 pounds of soppressata sausage. (Each participant will have the option of taking their soppressata home with them to cure, or leaving it under the care of the instructor to age and hang, picking it up at a later date!) All meat will be sourced from local farms!

Lunch will be provided.

Tickets for this class are extremely limited!!!

NOTE: If you'd like to pay for this event with cash or check, please e-mail or call 412-365-1118

Chatham Alumni receive a 10% discount! Use code ALUMNI at checkout.

Instructor: Maya Lantgios

Maya Lantgios graduated from Chatham University’s Masters in Food Studies program in 2018. She also holds an undergraduate degree from Chatham in Sustainability. While attending school Maya has worked as a fish cutter for over two years at a local grocery store in the Strip District of Pittsburgh. Her completed Masters thesis work was on butchery and meat production and consumer perceptions of animal products. Fish cutting was her entry point into processing animals but she went on to complete a one-year whole animal butchery apprenticeship at Bardine’s Country Smokehouse in Crabtree PA. Through the apprenticeship Maya was able to refine her sausage making skills as well as learn about curing and smoking techniques. Throughout her time at Chatham Maya has led a number of butchery-focused workshops for students and community members. As the new Maker in Residence for Chatham’s Center for Regional Agriculture, Food, and Transformation, Maya plans to lead more workshops and continue to deepen community engagement with meat processing.

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