Events – Sausage & Charcuterie Workshops

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Apparently, we can’t get enough meat (well some of us anyway) and this means there are sausage and charcuterie workshops galore right now. Here’s a list of the meaty offerings in Vancouver this month.

March 6th @ Save-on-Meats – Mastering Meats – Sausage Making and the Art of Charcuterie 102

March 7th @ UBC Farm – La Salsiccia – Artisan Italian Sausages Workshop

March 8th & 9th @ Northwest Culinary Academy of Vancouver – Pork Butchery and Charcuterie with Chef Christophe

March 12th @ Save-on-Meats – Beginner Bacon and Sausage Class 101

March 13th @ Save-on-Meats – Mastering Meats – Sausage Making and the Art of Charcuterie 102

March 20th @ Save-on-Meats – Beginner Bacon and Sausage Class 101

March 21st @ Save-on-Meats – Slice and Dice Poultry Class

March 23rd @ Homesteader’s Emporium – Intro to Sausage and Charcuterie (this one is a FREE demo!)

March 27th @ Save-on-Meats – Mastering Meats – Sausage Making and the Art of Charcuterie 102

April 3rd @ Save-on-Meats – Beginner Bacon and Sausage Class 101

April 4th @ Save-on-Meats – Slice and Dice Poultry Class

If you like the idea of making your own sausages more than the reality of actually grinding meat in your kitchen, head down to Oyama Sausage at Granville Island and go hog-wild. They are famous for their wide selection of prosciutto. My absolute favourite Oyama products are the Rabbit & Dijon Paté and the Toulouse sausage. Ridiculously delicious! Caution: Rabbit & Dijon Paté on baguette + glass of red wine = romance. It’s seriously that good. Just saying.

And if you would like to fall asleep with visions of delicious salami in your head* try one of Sandor Katz’s books, Art of Fermentation or Wild Fermentation for bedtime reading. He will learn you good.

*No double entendres were injured in the making of this blog. All double entendres are organic and free-range.