Our first spring day with a Cubano made with ham and pork strips raised, brined, and smoked at Stowe Farm, Real Pickles pickles, melted cheese… and Stoneman Brewery’s Colrain Living Lager. Stay tuned for more mouth watering meals from the Pork Club!
Charcuterie workshop from Cellars & Cave
Thanks to Jim Wallace for most of these photos from Haynes’ charcuterie class, which was one of four workshops (cider, cheese making, & home brewing) Description and photos…
Charcuterie and Cheese
Click here: Judy’s blog post