Meat Curing Group

Learn to cure your own meats. American Italian Heritage Society member Doug Simpleman has started a group for members to explore the art of curing their own meat and whole muscle.  

The first meeting is Saturday, October 14, time was not specified in the newsletter. At this meeting the group was provided some background information on cured meats and determined a group project.

The group will meet several times this fall and winter, planning to cure prosciutto to start and then coppa, pancetta, lonzino, salami, sopressata, and nduja, if there is interest. 

Please contact Doug Simpleman at 402-949-0829 or call the AIHS office at 402-493-8888 for more information.