Curious about the curing process and ready to jump in? Then join Sarah Wong, co-founder of the Seattle Meat Collective, for this class on curing meats at home! You’ll learn about flavor profiles, starter cultures, and shaping and drying sausage as you make pancetta, bresaola, landjager, and finnochiona. Safety, sanitation, and environment will be discussed as well as resources and references provided for beginning your own dry curing at home. You’ll start your own pancetta in class, and then take your piece home, to finish curing.