CURING MEATS: HAM & BACON - a class at Preserved in Oakland

"Students will be introduced to the basic methods of curing meat at home with samples and demontrastions of both dry curing and wet brining. We will cover ham, guanciale, duck prosciutto and bacon. In additon to an abundant tasting, students will take home a sample of pork belly to cure into bacon at home! Learn the tricks of the trade with Chef Danny Keiser of Oakland's Camino Restaurant."