Online Meat & Butchery Courses
Author, farmer, butcher and cook Meredith Leigh is nationally recognized for bringing the art and poetry of cured meats into the kitchens of everyday cooks. These online courses give you access to her one-of-a-kind training in meat preservation and butchery, which combines traditions from across the world with locally inspired creativity.
Learn whole hog butchery, the art of charcuterie, dry curing, and more. These online butchery courses and meat classes are video based and provide thorough instruction on a variety of topics.
Learn at your own pace | Comprehensive video classes | Available by topic or full course bundle
ONLINE CLASS OFFERINGS!
Charcuterie Intensive with Meredith Leigh
Full Charcuterie Intensive Flagship
Meredith’s most popular offering is now available to you, in your own home. Gain instant access and start learning. The Charcuterie Intensive Flagship is a membership package that includes ALL of Meredith’s online butchery, charcuterie, and fermentation offerings (see below). Enroll and receive all content PLUS immediate access to additional content that Meredith adds in the future, all for a one-time membership price. Membership never expires.
Meredith’s offerings can also be purchased in smaller modules, if you’d rather pick and choose what you want:
Hog Butchery with Meredith Leigh
Individual Course
This online course gives you access to Meredith’s one-of-a-kind training in hog butchery. Through this course and her books, "The Ethical Meat Handbook," and "Pure Charcuterie," you'll gain unique access to DIY lessons that help you confidently and safely butcher meat and unlock new levels of deliciousness in your home kitchen.
Course time: 2 hours
How to Dry Cure Meats at Home with Meredith Leigh
Individual Course
Learn the art of dry curing with Meredith Leigh! During this video course, you’ll learn the roles of salt and other ingredients, and how to cure bacon, pancetta, lonza and coppa. Dry curing is a rewarding activity that results in delicious meats and a smart way to preserve your food.
Course time: 1.5 hours
How to make Sausage, Pâté and Salami with Meredith Leigh
Individual Course
Learn to make sausages, pâtés, and salami! In this 4-part course, Meredith with take you through the technique and processing for making an array of fine sausages, from fresh out-of-the-garden flavor profiles to old world traditions. You will learn to compose your own recipes using master ratios, produce your own original sausage recipe, plus learn to make two pâtés, homemade bologna, and a fermented dry chorizo.
Course time: 3 hrs 18 minutes (each segment also available as a stand alone)
Take the full course (Making Sausage, Pâté and Salami)
OR
Learn Fermentation, including Koji Charcuterie with Meredith Leigh
Individual Course
This 13-lesson series covers the arc of fermentation in the culinary sphere, and the breadth of ways you can apply fermentation to meat preservation. With a grounding in salami fermentation and curing (from the previous series, Sausage Making), you'll delve into the world of wild fermentation of vegetables, beverages, beans, and grains, and how to use these products to flavor, inoculate, and otherwise enhance your charcuterie. You'll also dive into the world of koji-- the ancient filamentous mold that is taking the modern culinary world by storm--and learn how to use it to cure, tenderize, flavor and ferment meats. Note: This course is best taken after dry curing and sausage making, or if you are already an intermediate/advanced practitioner of cured meats.
Course Time: 4 hrs 21 minutes
OR
Opt for the POPULAR Koji Charcuterie Mini-Course
How to Smoke Meats with Meredith Leigh
Individual Course
In this 12-lesson series, you will learn to preserve meats using wood smoke, and gain the confidence to cook with smoke or bring uncooked meats to shelf stability using cold smoke. You will learn the history and tradition of smoked foods, fire making and fire management, wood and other fuels and how they impact process and flavor, smoker design, and recipes plus technique for cold smoke, warm smoke, and hot smoke applications. If you’ve never made a fire, you’ll learn how, and if you are more experienced in fire-based cooking, you will be able to deepen your knowledge. If you are not familiar with salt-curing meats, which is an essential step in cold smoked charcuterie, you’ll need to pair this class with the Dry Cured Meats course.
How to Make Confit, Rillettes, and Terrines with Meredith Leigh
Individual Course
In this 6 lesson course, learn to make confit, rillettes, and terrine -delicious, and artful ways to preserve and enjoy meat. Author Meredith Leigh will teach you both traditional and modern approaches to these preps, complete with recipes and step by step demos for confit ham hock, pork rillettes, and overnight confit-style spareribs. You’ll also learn about the most traditional terrine- headcheese, or souse, and then make a layered meat and vegetable terrine to get your imagination moving on future projects.
Questions about a course? Contact Meredith.