Seattle Meat Collective: Cajun Boucherie

Seattle Meat Collective: Cajun Boucherie

A boucherie, the communal butchering of a hog, is a culinary tradition that hails from Cajun country. Generations of friends and family gather to slaughter a pig, and then break down the pig into it's various parts that are immediately turned into classic charcuterie dishes. Join Sarah Wong, co-owner of the Seattle Meat Collective, for this class on the traditional charcuterie of a Cajun boucherie. You'll learn about the history of the practice while making tasso ham; boudin; cracklins; andouille sausage; and chaurice sausage.

Dates Offered Price
$100.00
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$100.00
This event is sold out! Join the Waitlist