Charcuterie on the Chippewa Classes & Events
Current 2025 Class Schedule:
Old World Salami Class
Thursday June 5th
Creating World Class Prosciutto Right in your Home
Thursday July 10th
Interested in signing up for one of these classes? Fill out the form below to get on the list!
Charcuterie on the Chippewa: Class Descriptions:
Classes (limited to 6-8 people and held at Parlour Farms)
Actual hands on classes on learning all aspects of charcuterie broken down as follows;
Charcuterie on the Chippewa – Introduction to Cured Meats – Charcuterie 101: Learn the basics of making charcuterie- Process and Procedures (Beginner)
This is great place to start if you have an interest in learning more about Charcuterie, cured meats and building the perfect presentation board. You will get to sample multiple farm-cured items to determine what you like best and where you would like to start your curing journey. In this three-hour session you will get a basic understanding of the process and procedures to home based meat curing and preservation. You will learn the tools of the trade and get to see firsthand how you can turn grocery store meat (or your own farm raised livestock) into amazing prosciutto, capicola, salami and much, much more. We also go over the basics of building a charcuterie board, what to put on it, how to arrange it to wow even your most sophisticated friends and family.
This is the intro class where we keep it light, entertaining and tasty. More sampling and discussion than the rest of the Parlour Farms Classes. Perfect for a date night or a gift for someone that has everything. Bring a bottle of wine or your favorite beverage. It’s a fun night and you won’t go home hungry.
Charcuterie on the Chippewa – Learn how to make Gabagul / Coppa / Capacola (Beginner)
Next to prosciutto, capicola might be the quintessential dry cured meat across the world. Easily the most beautiful with its rich intramuscular marbling and tree like muscle structure. The capicola comes from the Coppa muscle, which translates into the neck muscle in Italian. A pig is constantly rooting with its nose and using its head to pry things out of the ground, which explains all the intermuscular fat on the neck muscle. In the barbecue world, it is known as the money muscle. The Coppa fits into the whole muscle category of dry cured meats, unlike salami which is a ground or minced meat product. Because of its unique composition, it absorbs flavors really well.
In this class, you will get to choose what type of Coppa you would like to make. The most popular options are Hot Italian, peppery Mediterranean, Rosemary herb and sweet garlic fennel.
This is a beginner level class with no previous curing experience necessary. In this three-hour class, you will learn the basics of curing, drying and aging. We start with a whole pork shoulder and show you how to carve out the Coppa muscle. We utilize old world techniques and flavor profiles and combine that with modern food safety to the develop a Coppa that will please even your most discerning Charcuterie snob friends. You’ll learn the difference between saltbox curing and EQ curing as well as casings, drying chambers, aging chambers, and the various beneficial molds associated with dry aging meat.
Charcuterie on the Chippewa – Learn how to make Salami (Intermediate)
Charcuterie on the Chippewa – Learn how to make Prosciutto (Advanced)
Charcuterie on the Chippewa – Learn how to make Bacon / Pancetta (Advanced)
Charcuterie on the Chippewa: Events
Held at the Krabill Lodge & Parlour Farms
Charcuterie on the Chippewa – Let’s Talk Charcuterie!
An in-depth dive on all aspects of curing meat!
Limited to 25-30 people and held at the Krabill Lodge
Charcuterie on the Chippewa –Whole Hog Cut and Wrap:
(Attendees purchase a portion of the pig (1/4 hog, ½ hog, whole hog) prior to harvest and then can participate in the slaughter, inspection, and butchering of the animal prior to vacuum sealing and freezing for them to take home) This allows folks to purchase our livestock without going through a USDA processor and getting exactly the cuts they want for home meat curing or cooking. This is similar to how it was done in the old days where people could buy and barter products from their neighboring farms.
Charcuterie on the Chippewa – Lafayette Boucherie Festival:
An annual Cajun festival where the whole community participates in a preparing, cooking, singing and celebrating food and community. Held at Parlour Farms and the Krabill Lodge on beautiful Chippewa Lake. This is a day long festival with something for everyone, young and old.