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Asheville Charcuterie Intensive

March 18 @ 12:00 am - March 19 @ 12:00 am

In this 2-day intensive, Author, butcher, farmer and cook Meredith Leigh will teach you to confidently cure meats via salting, dehydration, smoking,
and fermentation. We will begin with a half hog,

Details

Start:
March 18 @ 12:00 am
End:
March 19 @ 12:00 am