They’re a local Indianapolis-based meat and provisions company that specializes in the production of sausages, bacons and “heat and eat” options, and are now offering Sausage classes!
Mark Lafay, Old Major, tells us how we can get signed up– along with different types of sausages available and his “Charcuterie for Dummies book.”
Reservations Now Available for Indianapolis-Based Artisanal Meat Market Old Major’s Sausage Classes — Include hands-on instructions, best practices for safe handling, and taste testing
Old Major, an Indianapolis-based artisanal meat and provisions company that specializes in the production of sausages, bacons and “heat and eat” options, is now offering Sausage Classes. Instructions include how to cut, grind, stuff, link, and pack sausages – skills that can translate to making sausage at home. In addition, attendees learn best practices for safe handling, sanitation, hygiene, etc., and get to taste and take home the sausages made in class. Classes are limited to 6 guests to ensure the best possible hands-on experience.
Available on three Saturdays in early 2021 – Jan. 16, Feb. 20, and March 13; times are TBD. Classes run approximately two hours.
Old Major’s State Inspected processing facility is located at 4011 N. Pennsylvania Street in Indianapolis.
RESERVE SPOTS NOW:
Class reservations are available online at www.oldmajormarket.com/product/sausage-class.
ABOUT OLD MAJOR
Old Major is an Indianapolis-based artisanal food company that specializes in the production of sausages and meats, and proudly works with Indiana farmers that implement sustainable farming practices and raise their animals without antibiotics or hormones. Old Major’s secret is simple: Start with high quality ingredients and produce products with the highest of standards.
For more information visit:
Website – www.oldmajormarket.com
Facebook – @OldMajorMarket
Instagram – @oldmajormarket