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January 5

Heritage Skills Workshop - Butchering and Curing

Saturday, January 5 (10:00am - 4:00pm)

Sign-up now for this heritage skills workshop to learn skills in butchering and curing methods from the 19th Century.  The instructors from Farmstead Meatsmith will demonstrate traditional seam-butchery where only knives and cleavers are used.

Participants will learn how waste is completely eliminated through traditional methods.  

There will also be a focus on principles of traditional nitrate-free whole-muscle curing, starting bacon, prosciutto and guanciale. Finally, the workshop will focus on basic cooking methods and how all this work ultimately serves the home table.

This class is a day-long, intimate observational experience. Bring your own sack lunch and filming/recording devices.

Ages 16+ $100
Register HERE

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