Question 1

How many tickets do I need?

Accepted Answer

A ticket will get you access to the workshop plus the capicola to take home. Each ticket holder is welcome to bring one guest.

Question 2

What should I bring?

Accepted Answer

You're invited to bring your own beverages to enjoy during the workshop (a cooler, corkscrew, and bottle opener will be available). If you prefer to wear an apron in the kitchen, please bring that as well. A cooler is suggested for transporting your coppa roast home.

Question 3

Will I be able to see the farm?

Accepted Answer

You're welcome to stroll around the farm before or after the workshop. Also, all-day fishing access is included with your ticket (www.truecutranch.com/fishing).

Question 4

Is it a capicola or a capocollo?

Accepted Answer

Pecan, pecan. Tomato, tomato. These are fights we opt out of, haha! Capocollo seems to be the correct Italian noun to describe this delicious cured meat, but capicola is the more common Americanized name.

Question 5

How long will the workshop take?

Accepted Answer

This is designed to be a leisurely and pleasant experience, so two full hours. It only takes a few minutes to prepare a capicola once you understand the process, but Fred wants time to show you all about meat-curing in general. He'll probably also show off some other pork that's hanging to cure now.

Charcuterie Workshop: Make Your Own Capicola with Farm-Raised Heritage Pork