TWO meaty cooking classes to chose from (or don't chose at all - take both!):

Thu, Mar 14, Basics of Sausage-Making: In this class, Jules Carney of The Leaping Pig Charcuterie will teach you how to make quality home-made sausage, and you'll see - and taste! - for yourself that Arkansas farmers raise some of the highest-quality animals on some of the finest grazing lands in the country. Under his expert guidance, you'll make two kinds of fresh sausage: breakfast sausage and Italian sausage, with onions and peppers served on a toasted hoagie bun, plus you'll be able to carry these skills into more advanced forms and processes. Through meat selection, spice choices, tools, preparation, and cooking, you will be exposed to the whole process of making a quality sausage at home.
Interested? Go to the registration page for more information & sign-up: https://reg130.imperisoft.com/UAPTC/ProgramDetail/313032373139/Registration.aspx

Thu, Mar 28, Makin' Bacon!: Arkansans all know that bacon is a food group all on its own. Jules Carney of The Leaping Pig Charcuterie will teach you how to make this popular food staple so that you can do it out of your own home - learn meat selection, preparation, different ways to cure and smoke bacon, and of course to cook bacon. Most people think of pork belly when they think about bacon, but bacon can be made from any part of the pig, and in this class, you will learn how to make three different kinds: Hot Smoke Bacon (from the belly), Back Bacon (from the loin), and Arkansas Bacon (from the shoulder). This is a fundamentals class, so what you learn here can be easily made at home with little or no special equipment needed. Your reward will be BLTs three ways, served with classic sides. Participants will leave with even more leftover bacon to cure on their own at home!
Interested? Go to the registration page for more information & sign-up: https://reg130.imperisoft.com/UAPTC/ProgramDetail/313032373136/Registration.aspx