Jeff Roberts, the author of Salted and Cured, visits Agricola Farm to discuss his book and the art and culture of cured meat. Italian butcher Zazie MIcheletta will tell us about efforts to preserve a heritage sheep breed in the Italian Alps and his special cured sheep meat. As part of the 'apericena' (in between an aperitif and a dinner) we will sample cured meats made by Agricola Farm (pork and sheep products) and from Babette's Table (French-style cured pork products).
Slow Food members receive a 10% discount. Join/Renew your Slow Food membership.
