4 upcoming events
Listings from PCC Community Ed Food, Drink, Wine & Fermentation Classes
Learn the fundamentals of processing heritage breed pigs. Gain practical knowledge in humane slaughter techniques, scalding, scraping, evisceration and breaking down the carcass for further processing.
Important Note: Actual slaughter does not happen during any class time.
This class is for adults 21 and over only.
Take your skills to the next level and explore traditional curing techniques. Learn how to transform primal cuts into classic cured products such as prosciutto, bacon, lonza and coppa. Learn about dry curing, salting, seasoning and hanging protocols.
This class also covers important factors like temperature, humidity and timing. This course is for ages 21 and over only.
Explore the art of sausage making on a real hog farm. Learn to break down fresh pork, blend creative seasonings and master techniques for grinding, stuffing and linking sausages. Whether you're a curious home cook or an aspiring butcher, you'll leave with the knowledge and the links, you need to start crafting your own sausages at home.
Celebrate sustainable eating and culinary tradition, all starting with the parts most often left behind in butchering. Discover the rich flavors and forgotten wisdom of whole-animal cooking in this hands-on workshop dedicated to organ meats. Come curious, leave inspired and well fed.
Learn the fundamentals of processing heritage breed pigs. Gain practical knowledge in humane slaughter techniques, scalding, scraping, evisceration and breaking down the carcass for further processing.
Important Note: Actual slaughter does not happen during any class time.
This class is for adults 21 and over only.
Take your skills to the next level and explore traditional curing techniques. Learn how to transform primal cuts into classic cured products such as prosciutto, bacon, lonza and coppa. Learn about dry curing, salting, seasoning and hanging protocols.
This class also covers important factors like temperature, humidity and timing. This course is for ages 21 and over only.
Explore the art of sausage making on a real hog farm. Learn to break down fresh pork, blend creative seasonings and master techniques for grinding, stuffing and linking sausages. Whether you're a curious home cook or an aspiring butcher, you'll leave with the knowledge and the links, you need to start crafting your own sausages at home.