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Dry-Curing Meat for the Home Cook

  • Eden Hall Campus, Lodge Kitchen 6035 Ridge Road Gibsonia, PA, 15044 United States (map)

In this exciting workshop, participants will learn methods and technique for at-home meat curing and aging. This includes supplies, set up, meat selection, recipes, and methods. The participants will have the opportunity to take home their own soppressata, and learn about aging other types of meat as well! This is a perfect class for someone who attended a Sausage from Start to Finish workshop and is looking to take their skills to the next level, although all are welcome! The workshop will conclude with a tasting of home-cured meats.

Instructor: Maya Lantgios
Maya Lantgios is currently a second year Food Studies masters candidate. She graduated from Chatham University's undergraduate Sustainability program in the first cohort in 2017. While attending school Maya has worked as a fish cutter for the last two years at a local grocery store in the Strip District of Pittsburgh. She is currently doing thesis work on butchery and meat production and consumer perceptions of animal products.

Fee: $100

10% discount for Chatham University alumni 

Earlier Event: May 12
Scones: Origins, Science, & Styles
Later Event: May 26
Seasonal Salmon