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lun 30 de may


El Membrillo

Carne y Charcuteria de cabo a rabo con Meredith Leigh $MXN

Aprende todo el procesamiento artesanal de carne de principio a fin, con la autora y carnicera profesional Meredith Leigh. Precio en pesos mexicanos.

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Carne y Charcuteria de cabo a rabo con Meredith Leigh $MXN
Carne y Charcuteria de cabo a rabo con Meredith Leigh $MXN

Time & Location

30 may 2022, 9:00 a.m. – 6:00 p.m. GMT-5

El Membrillo, Rancho Vía Orgánica Valle de Jalpa, 37701 El Membrillo, Gto., Mexico

About the event

We will butcher a half hog, learning seam butchery for best use of the entire carcass, and discuss muscle science, the impact of feed and production practices on meat and fat quality, and the importance of mindful slaughter. How to process the animal to match market or customer demand will also be discussed, and applications for beef, lamb or goat, wild game or other species can be addressed.  In the afternoon portion of the workshop we will dive into whole animal preservation, discussing the deep traditions from around the world used to add flavor, improve texture, and boost the value of meat products. You will learn sausage making and whole muscle charcuterie, and how to adapt these techniques into artisan quality dried sausages as well as other preparations.


  • 9 horas

    On-Farm Workshop: Whole Animal Butchery & Nose to Tail Meat Curing


  • Taller de dia Completo $MXN

    Aprenderemos a procesar un animal entero, elaborar embutidos y charcutería, y cómo adaptar estas técnicas a embutidos secos de calidad artesanal. Incluye taller de todo el día con pausa para el café y un almuerzo ligero. OJO: Precio en pesos mexicanos $MXN

    +$100.00 service fee
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