Aged Sausage Class

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Wednesday May 3rd 2017, 6:30pm

Learn the basics of making dry, aged sausage at home. This class will cover topics including:

  • Choosing the proper equipment
  • Selecting quality ingredients
  • Grinding and stuffing your sausage
  • Aging and curing your sausage

The process and techniques learned in this class can be applied to making: Salami, soppressata, capacolla, pepperoni, bresaola and more. 

We recommend our fresh sausage making class or some experience in sausage making before attending this class.