Join author and butcher Meredith Leigh for a workshop on meat preservation, as part of the WNC Fermenting Festival! Explore safe and delicious ways for fermenting meat, from the time of ancient peoples to modern-day applications of microbes. We will cover all the fermentation pathways in meat preservation, from lacto-fermentation in salamis to autolysis in garums, as well as yeast and mold fermentation including koji charcuterie. We will also discuss the importance of keeping these traditions alive and accessible to everyone.