Happy Year 2025. We’ll start if off with a bang already. This class is about curing foods, fermenting peppers for sauces, slow roasting meats. We’ll make a pate of duck lives and foie gras, a real dry age strip mincemeat pie, a quick cure of a strip to age for a quick dying for sat. dinner. We’ll make a chocolate smoochie bear ham pie and we’ll also make smoochie bear ham plus much more. It will be the best meat and curing class we’ve done yet. 180.00