Eleven people attended the charcuterie workshop at the Heath Cellar & Cave event. Attendees learned about different types of charcuterie, basics of brining and curing, differences between American and Italian pork butchery, and an introduction to smoking methods. During the workshop we made Bresaola, a type of Italian salami, and corned beef/pastrami all of which can be made easily at home. The best part of the workshop was tasting different charcuterie delicacies including what we made in the workshop. Yum!