What: Tucson Charcuterie Intensive
When: February 9 & 10, 2018
Where: Private Residence. Details provided to confirmed attendees.
It wasn’t long ago that butcher Meredith Leigh was a vegan. After a life-changing experience eating water buffalo in Vietnam in 2004, the former herbivore became an active proponent of ethical meat. (Read about Leigh’s journey from vegan to butcher.) Now, Leigh travels the country teaching people why meat eaters hold the power to changing the way livestock is raised–for the better.
You can catch Leigh in Tucson this February when you join her and a small group of fellow students for a two-day charcuterie intensive. In addition to learning about ethically raised meat, you’ll also “learn to confidently cure meats via salting, dehydration, smoking, and fermentation.” The thorough workshop will connect you with ethical meat practitioners, give you the hands-on experience you need to practice at-home butchery, and conclude with a feast made up of your own creations. Each student will go home with a copy of Leigh’s book, “The Ethical Meat Handbook:Complete Home Butchery, Charcuterie, and Cooking for the Conscious Omnivore” so that they can continue to learn from her for many weeks after the workshop.
The price of the Tucson Charcuterie Intensive is $350. Tickets can be purchased here.
Header image courtesy of Meredith Leigh.