If you are someone who believes that everything is better with bacon, then making your own bacon takes your taste buds to a whole new level. We will be using local, pasture-raised, sustainably farmed meat, and organic seasonings to create five different flavor profiles. We’ll talk about wet cure, dry cure, the breed of the pig, how to choose the right cut and what to ask your butcher for. We’ll cover nitrates and nitrites, why applewood is good for smoking and look at making American streaky, British back bacon, Italian Pancetta and sampling some candied bacon.This is a demonstration class but we will be cooking samples of bacon for you to taste throughout the evening and you will take home a sample of home-cured bacon to cook yourselves. While we are learning the fine art of making bacon, Mark Newton, founder, owner and winemaker of DiStefano winery will take you step by step through how to taste wine. One of the original 5 wineries in Woodinville, DiStefano produces high quality red and white wines made from classic varietals grown in Washington State.Kevin Sarbora is the former head butcher at Bill the Butchers flagship Woodinville store. Kevin ran a café out of his mother’s house when he was 8 years old and has been working with food ever since.  He is currently the Executive Chef at le Petit Terroir in Woodinville where he makes his own bacon, sausages and charcuterie from local, sustainable products. - Demonstration class.- Expect to be sampling wine and eating bacon samples throughout the evening.- Bring a coolbox or bag to take home the bacon.- Buy two tickets to this class and save 10% off your total. 21 Acres Member DiscountTo become a member and/or to receive your member discount on this class, register by contacting Deb at 425-481-1500 or deb@21acres.org.Alternative PaymentsContact Deb for questions or information on alternate forms of payment; deb@21acres.org or 425-481-1500. Visit EventBrite.com for pricing.