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There are various versions of bacon around the world — they are all made differently due to variances in the cut of meat, the curing process, the spices/ingredients used, and the smoking process (or lack thereof). The only common denominator of real bacon: it comes from a pig.

Join the proprietor of Bolyard's Meat & Provisions to learn about sourcing great local pork and the various methods of curing & creating great tasting bacon. 

Stop by for some dinner and drinks (not included in ticket price) before the kitchen closes at 7 PM and we'll have more local beers and drinks available for purchase with plenty of bacon samples and other snacks during the workshop. 

What you can expect from this experience:

  1. Sourcing Great Local Meat
  2. Wet & Dry Curing Methods
  3. Lots of Bacon
Materials to bring

Stop by for dinner before the kitchen closes and bring an appetite for bacon!

What will be provided

Everything will be provided.

Bolyard's Meat & Provisions
2810 Sutton Boulevard,
St. Louis, MO, 63143

Bolyard's Meat + Provisions

Small square boylards bio pic

At Bolyard's Meat & Provisions we offer pork, chicken, beef, and lamb that have been raised on the lush pastures of small Midwestern farms. Non-confinement, rotational grazing, and diets consisting of alfalfa, bluegrass, chicory, clover, and an occasional acorn and grub worm, allow our animals to thrive, without the use of hormones or antibiotics. Passion and patience fuel our farmers, and it shows in the exceptional quality of our meats. Our customers can shop with confidence, knowing that they are bringing home the very best and absolute freshest pasture raised meat Saint Louis has to offer. See you soon!

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