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Learn to Make Prosciutto

Regular price $399.00
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Learn to Make Prosciutto
Learn to Make Prosciutto
Learn to Make Prosciutto
Learn to Make Prosciutto
Learn to Make Prosciutto
Learn to Make Prosciutto
Learn to Make Prosciutto
Learn to Make Prosciutto

Are you curious as to how prosciutto is made? Well.......let's make one!

Laura Jensen, charcutier, will show you how to start, salt, hang, age and slice one of her Heritage pork prosciuttos. Walk through every step hands-on with her. She'll show you with one ham, then let you handle the second one.

Each ham will go through 6 steps to be considered for her store.  Join her in each of them & go through every stage in our joint effort! 

They are:

1. Cut/ Trim / Salt

2. Remove From Salt & Hang in Curing Chamber

3. Remove from curing chamber & hang in store.

4. Move to the barn dry aging room

5. After aging, pull, clean & cut

6. Slice & package

In the end, about 20-24 months from the start date, you'll receive your ham back as prosciutto, packaged and ready to enjoy!

Class is ideal for 1-2 people each. Most classes will take about an hour, with the exception of steps #3 & #4. Those are really short ones!

Each ticket represents a class for 1 ham. If you would like this class to be for more than 1 person, they are all included in the 1 price. Ideally, this class would not exceed 3 people & is ideal for 1-2 persons.

Hold Your Spot when you Sign up today! This is an ideal anniversary gift or date night. 

Laura will contact you once ordered to set up a start time for your journey. Times will be late afternoon/ evenings and weekends as available. 

Start your own journey in preserving your cuts with centuries old method of salt curing & dry aging.




If you are unavailable for a step, we may have to skip that one with you as the integrity of the ham and it's process is vital for our end result. All efforts will be made to accommodate you first. No adjustments in price will be made if this occurs.

Hair coverings such as ball caps, headband or hair nets are required to enter our kitchen. 

All USDA sanitation methods must be met while working on your prosciutto. 

No open toe shoes allowed in our kitchen.

Laura Jensen reserves the right to establish all safety & sanitation standards. If they are not met to her standard, Class may be canceled or postponed. 

Knives will be used during this class with it's students. The slicer may only be used by Laura Jensen. No students allowed on the slicer for safety. 

By purchasing this ticket, you release Laura Jensen, Jensen  Reserve & all parties associated with them from any and all liabilities. 


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