• Salt Preserving

Salt Preserving in the Kitchen




When we hear the word “preserving”, most people think of jams, pickles, and water-bath canning.

Salting (along with smoking, oiling, and drying) is an age-old method of preserving food, often overlooked. Join local chef and friend of the farm Beth DiNice as she shares her family’s preserving traditions. Beth will guide you through three recipes, and you will take home class materials, and new skills from the old world.

Price: $65 per person (If you are purchasing more than one seat, please type the full name of your guest/s into the “notes” field, so we can add them to the roster.)

Please read our cancellation policy here.

Additional information

Date and Time

Sat, Nov 10, 1pm

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1902 - Family purchased farm

1910 - Leased land to dairy farmer

1987 - Hamill Brothers inherit farm

2002 - Started as a family business

2003 - Started a beef herd, laying hens, and pigs

2004 - Added sheep and attained organic certification of pasture land

2005 - Added dairy herd and began making fresh cheeses like mozzarella

2006 - Built aging caves and began making aged cheeses

2012 - Grid Magazine’s Cheese of the Month (Nov – Full Nettle Jack); Finalist at the Good Food Awards (Toma)

2013 - Won 2 blue ribbons from the American Cheese Society(for Buttercup Brie and Lawrenceville Jack Reserve); Added second cheesemaker

2014 - Broke ground on additional aging space and began process of getting AWA certification for our chickens