[San Diego, CA Permaculture] Workshop: Art of Aging Meat at Casitas Valley Farm

Ana Brush anabrush at permaculturedesign.us
Wed Nov 11 14:57:27 PST 2015

Why aged meat? Because after you get that perfect cut, the enzymes do their
work and leave you with more flavor, delicious texture, and a more diverse
product. Why wouldn't you want all of that?

*Charcuterie Course at Casitas Valley Farm*

Using traditional methods, and culturally relevant ingredients we will
teach you how to process a whole heritage breed, sustainably raised pig
from Casitas Valley Farm. Participants will get to bring home a savory

*Dates*: *November 20, 2015*- Harvest and Butcher Workshop

           *November 21, 2015*- De-Boning, Sausage Making and Encasing

           *November 22, 2015*- Charcuterie Making, Refined Lard and Pate

*SPACE is limited to a maximum of 15 participants*

**Camping options available**

*Join Us for 1, 2, or all 3 Days! Register online *HERE
at: http://www.casitasvalley.com/#!courses/c144e

*For More information*, please contact Ana at ana at regenerativeearth.com or
at 805-649-8179.
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