June 20 @ 6:30 p.m.
(See class listing under June 20)
Slow Food U’s next class is Makin’ Bacon, taught by Emily Baime of Community Tap and Table. Participants will learn to cure pork belly into nitrate-free bacon, sample three bacon tapas paired with beer and learn the difference between bulk bacon and artisan bacon. The class is limited to 10 people and will take place in the Pocket Area.