On the Farm: Curing Heritage Pork
Take your skills to the next level and explore traditional curing techniques. Learn how to transform primal cuts into classic cured products such as prosciutto, bacon, lonza and coppa. Learn about dry curing, salting, seasoning and hanging protocols.
| CRN | Class type | Location | Days & time | Dates | Seats available | More info |
|---|---|---|---|---|---|---|
| 25209 | In-person | Oregon City MTVWHE CLASSROOM | Sunday from 9am to 2:50pm | April 19, 2026 | Instructor: Nick K Clark Tuition: $259 Fees: $0 Notes: Must reg/drop by 4/17. Must be 21+. |
New to PCC? Follow the non-credit steps on the how to register page.