SEQUIM — John Pabst, owner of Pacific Pantry in Sequim, will talk about the art of charcuterie — the creation of cured meats and meat products — at 3:30 p.m. Friday
His talk will be at Nash’s Farm Store, 4681 Sequim-Dungeness Way. It is free and open to the public.
Pabst, a graduate of the Culinary Institute of America in Hyde Park, N.Y., learned his craft at Cypress, a restaurant in Charleston, S.C., under the guidance of two-time James Beard nominee Executive Chef Craig Deihl.
He was one of Deihl’s sous chefs for five years.
“I learned how to butcher the whole animal and to cure the meat in many ways,” Pabst said.
The chefs at Cypress learned together as they went along, experimenting with different breeds of pigs and styles of curing.
“It completely changed my attitude towards food.”
In 2013, Pabst settled in Sequim to start his business because “that’s where the farms are.”
“How an animal is raised definitely affects the quality of the meat,” he said.