Charcuterie for the Homestead Workshop

Riverstone Farm is honored to host James Naquin, professional butcher and winner of a 2014 Good Food Award for a class on homemade charcuterie. The class will not go into detail about how to breakdown a whole hog, but rather explain how to turn the cuts into different kinds of bulk and link sausages, terrines, pates and more from Riverstone pastured pork. Naquin will cover ingredients, grinding, proportions, cuts to use, recipes, casings and more. Participants will get the skills and ingredients they need to continue making charcuterie at home as well as savor items made in the class. This is a hands on workshop, so come with your favorite apron, ready to get to work and learn from an expert butcher.

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