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Jacuterie and Cured Meats, with Jack Peele

March 3 @ 2:00 pm - 4:00 pm


Join Jack Peele of JACuTERIE for this special class as he demonstrates the techniques of curing a wide assortment of meats. We will explore the theories and practices behind cured meat, as Jack shares not just the how-to, but also some easy-to-make-at-home recipes, no fancy equipment required! You will learn what goes into the production of bacons, pancettas, prosciuttos, and delectable cured sausages.

Even if you never intend to cure your own meats, understanding these techniques and the end results will enhance your enjoyment and ability to select the perfect meats for creating a highly curated Jacuterie board for entertaining and sharing with friends.

Class will include:
Variety of Bacons

Class limited to 12 people.

About Jack Peele and JACuTERIE:
Jack Peele is the owner and culinary master behind JACüTERIE, which makes classically inspired charcuterie in Ancramdale, New York. Focusing on small batch European style dry cured sausages, specialty smoked bacons, and fresh sausages. Drawing from the finest traditions from Europe and beyond, JACüTERIE products are all inspired by the varying flavors of the world, but are made locally in the Hudson Valley of New York with local pork and the finest spices and herbs.

Our USDA-inspected charcuterie plant is located at our family farm, Herondale Farm. We source all our pasture-raised pork for our charcuterie and sausages from family owned farms in New York state.


Cancellation policy: We do not offer refunds on purchased tickets. Persons who notify us at least seven (7) days in advance that they cannot attend will receive credit and may register for another class of equal value held within the subsequent two months.

Cooking class attendees receive 10% discount on kitchenware purchases on class day. Classes are geared to adults unless otherwise noted. However, children over 7 are welcome to attend with an accompanying adult.