An occasional class
The Bramble Tasting Room
100 5th Street Amity, Oregon
With Alex Clark, salumi enthusiast, cold water surfer, wino.
Alex will walk you through the process of transforming a pork jowl into the sublime form of Italian salumi called guanciale, through the miracle of dry curing! (Never had guanciale, named for the Italian word that means both “cheek” and “pillow”? It puts bacon to shame. Careful—this may irreversibly change the way you cook.)
With a glass of wine in hand, sample a few different variations and preparations of our house-made guanciale, learn a little bit about how meat is cured, and then get to work. You will get your very own pork jowl and prepare a custom blend of aromatics and spices. After you prepare your cure and rub it in, we take care of the rest. In a week’s time you can stop by The Bramble and we’ll hand you your cured, Pinot Blanc-washed guanciale, wrapped in cheesecloth, ready to rest in the back of your fridge and change the way you look at pork.
Cost: $45/person, $30 for Silas Wine Club Members. Price includes a glass of wine, house-cured guanciale samples, your own pork jowl, and all salts, spices, aromatics, and materials necessary. Bottles of pairing wines are available after class at Special Event prices—because when you cut into your guanciale, and you’ll need a glass of wine that goes with it!