Intro to Bacon Making

ABOUT THIS EVENT
Event Category

Food & Drink

Event Overview

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:

What to Bring

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

What's Provided

Everything will be provided.

What You Can Expect
  • Sourcing Great Local Meat
  • Wet & Dry Curing Methods
  • Lots of Bacon

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MORE ABOUT YOUR HOST

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!

STUDENT REVIEWS

  • Default user photo
    Ashley Y.
    Reviewed on 10/25/17

    This was a great insight into making bacon. Also we got to try some amazing bacon. This was a fun time, thank you

    This was a great insight into making bacon. Also we got to try some amazing bacon. This was a fun time, thank you

  • Thumb img 20160510 204124
    Josh C.
    Reviewed on 10/25/17

    Great class experience. Teacher discussed local sourcing options and the advantages of each. Demonstrated technique for curing pork belly and shared information on different types of curing. Walked us through the remainder of the curing process and specifics on different woods for smoking and recommended temperatures. At the end we tried two different types of bacon that I was not familiar with before the class, and they were both excellent. Class was not particularly hands-on or technical, but a great overview of bacon making with tips to take home. Teacher also allowed class access to copy his bacon recipe for use at home.

    Great class experience. Teacher discussed local sourcing options and the advantages of each. Demonstrated technique for curing pork belly and shared information on different types of curing. Walked us through the remainder of the curing process and specifics on different woods for smoking and recommended temperatures. At the end we tried two different types of bacon that I was not familiar with before the class, and they were both excellent. Class was not particularly hands-on or technical, but a great overview of bacon making with tips to take home. Teacher also allowed class access to copy his bacon recipe for use at home.

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