On the Farm: Curing Heritage Pork
Take your skills to the next level and explore traditional curing techniques. Learn how to transform primal cuts into classic cured products such as prosciutto, bacon, lonza and coppa. Learn about dry curing, salting, seasoning and hanging protocols.
utensils
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| CRN | Class type | Location | Days & time | Dates | Seats available | More info |
|---|---|---|---|---|---|---|
| 13664 | In-person | Oregon City MTVWHE CLASSROOM | Sunday from 9am to 2:50pm | February 28, 2027 | Instructor: Nick K Clark Tuition: $279 Fees: $0 Notes: Must reg/drop by 2/26. Food and beverage provided. | |
| 13665 | In-person | Oregon City MTVWHE CLASSROOM | Sunday from 9am to 2:50pm | January 17, 2027 | Instructor: Nick K Clark Tuition: $279 Fees: $0 Notes: Must reg/drop by 1/15. Food and beverage provided. |
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