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Curing MasterClass

A deep dive into the methods of curing and preserving meat.

with Will Kotowicz

Join us for a comprehensive two-day master class where you'll learn the art and science of meat fermentation/curing. Gain hands-on experience in breaking down a whole pig and crafting delicious cured and fermented products like sausages, salami, bacon, and ham. Don't miss this opportunity to develop your skills and indulge in the world of culinary excellence. 

Location: Early Dawn Farm

Date: August 19 & 20th from 9 AM - 5 PM on both days

Catered lunch will be provided.


Discover the art and science of meat preservation in our immersive two-day master class. Join us to learn the following principles and traditional practices:

  • Setting up and maintaining a fermentation space for optimal temperature, humidity, and airflow to encourage microbial activity and flavour development.

  • Designing and monitoring an aging space to preserve and enhance product quality and safety.

  • Effective and safe use of curing salts, understanding their role in inhibiting pathogens, enhancing colour, and influencing flavour.

  • Exploring safety and flavour checks, such as pH testing, water activity measurement, sensory evaluation, and sampling.

  • Developing aromatic profiles by skillfully selecting and combining spices, herbs, and other complementary ingredients.

  • Crafting ground products like sausages and salami, experimenting with different casings, stuffing/tying techniques, and fermentation methods.

  • Creating whole muscle products such as bacon, ham, coppa, and prosciutto, utilizing diverse curing techniques, smoking methods, and aging conditions.

  • Selecting and preparing starter cultures while comprehending their benefits and drawbacks.

  • Engaging in discussions on the history and comparison of traditional methods versus modern commercial approaches.


By the end of this master class, you'll have a comprehensive introduction to meat fermentation/curing, equipping you to create your own artisanal products at home. Our experienced instructor is passionate about sharing their knowledge and skills. Don't miss this opportunity to embark on a delicious adventure!


  • Basic knowledge of food safety and hygiene.

  • Comfort with working with raw meat and sharp knives, and wearing appropriate clothing and protective gear.

  • Passion for learning and active participation in all course activities.

Learn more about your Instructor: Will Kotowicz

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Will Kotowicz embarked on his culinary journey in 2000 and achieved his Red Seal certification from NAIT in 2005. Primarily working in independent restaurants in Edmonton, his passion for meat preservation blossomed during his time at Jack's Grill in 2007. Following his stint at The Marc, a quaint French-inspired establishment, he broadened his expertise by spending four years at Duchess Bakeshop. During this period, he co-managed the kitchen and spearheaded their savoury offerings.

In 2014, Will sought to deepen his knowledge in seam butchery and curing. To accomplish this, he pursued an internship under the guidance of Craig Deihl, a highly acclaimed chef and member of the USA team for the World Butchers Challenge. Deihl's cured meats had earned him multiple James Beard nominations, semi-finalist acknowledgments, and numerous Good Food Awards. Driven by his newfound passion, Will returned to Edmonton to pursue a career focused on butchery and curing.

His journey led him to a pivotal role as a processing lead at Sangudo Custom Meat Packers, a provincial abattoir. Here, he honed his skills and eventually transitioned to an opportunity in operations management and R&D at the Food Processing Development Centre in Leduc. In January 2017, he initiated the "Secret Meat Club," a charcuterie subscription program inspired by Deihl's Artisan Meat Share. This endeavour served as a precursor to the establishment of his own venture, Meuwly's, which opened its doors in July 2018.

Currently, Will is an esteemed Culinary Arts instructor at NAIT, where he is actively involved in the development of the "Cheese, Charcuterie and Preservation" course set to commence in January 2024.

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