Production of Fermented and Dry Cured Meats

This lecture and tasting will unveil the process of making Fermented and Dry Cured Meats.  Jonny and Jerry of the Underground Food Collective will talk about the sourcing of local heritage breed animals and how they process them into value added products.  They’ll discuss the art of butchering, spicing, grinding, stuffing, fermenting, and drying meats while you enjoy a variety of samples.

Date and time: Saturday, Oct. 12
1-3 pm
Cost: $30
Instructor(s): Jonny Hunter and Jerry Traczyk, Underground Food Collective
Registration Code: 25


Registration is required for all classes and events. Find more information on registration here.

Pre-registration deadline is October 1, 2013, after which time you may only register at Fermentation Fest Headquarters during the festival by cash or check.

Early-bird registration: Register by September 15, 2013 to receive a $5.00 discount on your class, after which time all class tickets will be regular priced. Family programming and Farm Tours are excluded.

To find the location of your class and other important details about your visit, please check in at Fermentation Fest Headquarters – the Reedsburg Area Chamber of Commerce – at least 30 minutes before it starts.

The Reedsburg Chamber of Commerce is located at 240 Railroad Street. More information here.