Sensory Charcuterie Tasting with Belcampo’s Co-Founder & CEO, Anya Fernald (Oakland), Belcampo Meat Co. (Oakland), Monday, 11. February 2019

Here’s your definitive guide to the world of charcuterie. Belcampo co-founder and CEO, Anya Fernald, will be leading a unique charcuterie and wine pairing where you’ll learn the fundamentals of appreciating and understanding charcuterie. 
The tasting will feature products from Belcampo’s organic and pasture-raised salumi line, whole muscle cuts, pates and an overview of preparation and curing techniques. Anya will share background on Belcampo’s charcuterie program, discuss various types of charcuterie such as whole muscle vs. ground vs. emulsified and lead a tasting of range of favorites including nduja, salami, and cured whole muscle. 
You’ll leave with a newfound knowledge of charcuterie, how to create the perfect pairings, and take your first steps to becoming a true “meat head”. 
Anya Fernald, co- founder and CEO of Belcampo, she has been recognized as one of the 40 under 40 by Food & Wine Magazine, named one of the top 100 Female Founders by Inc magazine, appeared as a regular judge on Iron Chef America on the Food Network, and is the author of Home Cooked: Essential Recipes for a New Way to Cook.

Monday, 11. February 2019, Belcampo Meat Co. (Oakland), Sensory Charcuterie Tasting with Belcampo’s Co-Founder & CEO, Anya Fernald (Oakland)

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