FULL DAY WORKSHOP -POULTRY
The art of Charcuterie was born out of necessity – it was a way to preserve precious meat for the leaner months before refrigeration. We will teach you the skills & techniques based on ancient recipes.
You will learn how to bone and break down a bird and then lots of different ways to prepare and preserve your poultry
Featured Recipes: Galantine, Pate, Duck Neck Sausage and lots more
Class Includes: Hands on and demonstrations, recipes, lunch served with regional wine and take home products