In this basic sausage-and bacon-making class, students learn to grind sausage meats; cure, smoke, and age bacon; and roll and tie pancetta. They’ll go home with a pound of classic pork sausage, a pound of bacon, and a pound of pancetta.
Dates: March 12th, 20th & April 3rd
Location: Save-on-Meats, 43 W. Hasting Street, Vancouver
Registration: Contact Save-on-Meats directly at firstname.lastname@example.org 604.569.3568