It's all about bacon makin' in this workshop!
We’ll walk you through the process of curing and smoking Central Park Farms pork. We'll be preparing 2 varieties of smoked bacon -- a honey cured and a beer brined bacon! Then we’ll move on to pancetta, the Italian style bacon were the belly is cured, rolled and hung. Keeping with the Italian theme, we’ll go through the process of making guanciale, a style of cured jowl bacon. Finally Canadian bacon -- the maple cured loin. We’ll discuss safety procedures, different curing and smoking techniques, and of course a sample of everything that is made.
Everyone will also get a package of what was made to take home!
This class we’ll be making:
- Honey cured bacon
- Beer cured bacon
- Canadian bacon