Another Round of Cures

BCN/PDX: Curing The Ethical Butcher Way

The first series of classes went so well in July, I am offering another round this month!

We'll start with a bacon tasting to open your mind to the wide range of flavors and textures possible, then over three sessions we’ll cure with fruits, teas, coffee, cocoa and spirits and more. We’ll discuss the curing process and have plenty of time for experimentation as each person cures their very own slab! You’ll leave EACH session with a slab and directions on how to finish the cure, folks who attend all three sessions will take home a total of about 8 lbs. of bacon by the end of the series! Good thing it freezes well!

Sign up for one session or all three!

August 10th- Curing The Ethical Butcher Way: Fruits and Flowers
More than just sweets, learn to cure with seasonal fruits, jams, and edible flowers like chamomile, lavender and roses.

August 17th- Curing The Ethical Butcher Way: Coffee, Tea and Spirits
Curing with your favorite beverage is a fun way to enjoy flavors you love in an entirely different way! Whether you prefer tequila, single-origin coffee or Darjeeling, you'll look at your next drink in a whole new light after this class.

August 24th - Curing The Ethical Butcher Way: After the Cure...Glazes and Crusts
This final session will focus on creative touches AFTER the cure. Some longstanding curing traditions call for rolling slabs in oatmeal or split peas before cooking, we'll also try cornmeal, rye flakes, shredded coconut and more!
Curing The Ethical Butcher Way Series
Tuesdays August 10th, 17th & 24th at 6:30 pm
$40/session, $100 for all three. 12 people max. each session
1902 NW 24th Avenue in Portland, OR.


  1. I wish I was closer so I could come. See you soon in Cincinnati!

  2. Will you be doing another series in September? I'm out of town too much this month to attend, but would love sign up in the future.