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Cured Meat Tasting
If you have ever wondered what the differences are between Prosciutto or Jambon de Bayonne, Coppa and Jamon de Bellota, this is an opportunity to learn and taste a lovely variety. Together we will talk about different curing methods and cuts of meat. I will talk about pairings and recipes. We will also discuss cheeses that are nice to serve along side these delicious products. Some of the meats you will try include, coppa, prosciutto, speck, jambon de bayonne, jamon de bellota, and domestic prosciutto vurses imported. The cost is $25. You will be snacking the whole time and you will have an packet of information to take home with you covering the content of the class and notes. I am super excited about this. It is always nice to have an opportunity to taste lots of different things at once. Some logistics: To assure that you have a seat for this event, you will need to click through here to prepay for your seat. If your seat is not prepaid your seat will not be held. Your reservation is not final until the confirmation is complete. I appreciate in advance your understanding. This policy helps me to prepare the right amount for the tasting, avoiding wasted product and time. Your help with this makes keeps these events sustainable. Here is the link to complete your reservation: Looking forward to seeing you and feeding you soon. M

Pemberton Farms

2225 Mass Ave · Cambridge, MA

Respond by: 11/29/2018

    Past Meetups (180)

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