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.
This class also covers important factors like temperature, humidity and timing. This course is for ages 21 and over only.
| CRN | Class type | Location | Days & time | Dates | Seats available | More info |
|---|---|---|---|---|---|---|
| 15475 | In-person | Oregon City MTVWHE CLASSROOM | Sunday from 9am to 2:50pm | January 11, 2026 | Instructor: Nick K Clark Tuition: $259 Fees: $0 Notes: Must reg/drop by 1/9. Food and beverage provided. | |
| 15476 | In-person | Oregon City MTVWHE CLASSROOM | Sunday from 9am to 2:50pm | March 1, 2026 | Instructor: Nick K Clark Tuition: $259 Fees: $0 Notes: Must reg/drop by 2/27. Food and beverage provided. |
New to PCC? Follow the non-credit steps on the how to register page.