Like prosciutto? How about salami? I see…pate as well? Great, then you should check out this class that will delve deep into the process of how the whole muscle is cured, how salami is ground and cased, and how the terrine of delicious rabbit pate came to be. It’s informative as it is tasty. We’ll ply you with cured meat and something refreshing to drink along with all the great charcuterie.