Charcuterie is an umbrella term that covers a wide variety of delicious creations. In this class we will explore the world of charcuterie from cooked items like terrines and rillettes to cured meats like salami and whole muscle cures (think prosciutto, coppa, bresaola). CMC founder McCullough will be joined (via Zoom) by Grant Albano-Richardson, a butcher at Blue Hill Farm at Stone Barns in Tarrytown, New York. Grant will be sending us some of his charcuterie to sample, sharing his story, and answering all your questions about cured meat!

This class will be somewhat interactive, but the focus will be on observing, tasting, and discussing charcuterie. Thoughtfully paired wines, beers, and N/A options will be available! This is sure to be a unique and delectable afternoon of learning and savoring!