Masterclasses offer in-depth explorations of food topics, presented by experts and accompanied by demonstrations and tastings.

If you thought charcuterie just meant cold cuts, you’re in for a delicious surprise. Join us for an exclusive Charcuterie Masterclass led by chef-turned-butcher Peter Sanagan, owner and founder of Sanagan's Meat Locker, alongside Sanagan's Executive Chef and Charcutier Scott Draper. You'll learn about the Sanagan’s philosophy on sourcing and tradition, while getting a behind-the-scenes glimpse of how Scott's French-inspired techniques have grown Sanagan’s charcuterie program to over 35 house-made specialties. The talk will explore standards of the craft, then cover everything from pâté en croûte and mousses to saucisson and black puddings. 

Historically meat and offal were rare and expensive yet highly perishable ingredients, so a sophisticated body of expertise developed to turn them into longer-lasting, value-added products. These skillful preparations would transform humble cuts like liver and hearts into elegant delicacies worthy of the most refined table. In fact, up to the Victorian era, offal dishes were often considered more luxurious than regular cuts of meat due to freshness and skill required to prepare them well.

As meat became more affordable and widely available to the general public, especially with the advent of refrigeration, tastes and perceptions shifted and the popularity of these ingredients began to wane, in part because of the amount of skill and labour they required. Technological advances saw the industrialization of some of these processes, producing cheap and plentiful, if gastronomically questionable, products like hot dogs or bologna. Meanwhile, in North America at least, the production of high quality, traditional charcuterie, pâtés, and the like became a vanishing skill.

But thanks to dedicated artisans like Peter Sanagan, Scott Draper, and other third-wave butchers like them across the country, classic, high-quality charcuterie has seen a remarkable renaissance in the last twenty years or so. Discover the stories and traditions behind the art and science of homemade charcuterie while you feast on an array of tasty, locally-produced delicacies. You'll develop a new appreciation for charcuterie that's approachable, creative, delicious and diverse — and far beyond just cold-cuts!

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Sanagan’s Meat Locker is a renowned Toronto neighbourhood butcher shop with locations in Kensington Market, Gerrard Street in Little India, and most recently, on Annette Street at Runnymede. After years of honing his culinary skills in esteemed Toronto kitchens such as Auberge du Pommier and Mistura, Peter Sanagan's passion for quality meat led him to open the Kensington shop in 2009. Drawing inspiration from his culinary experiences and time spent in Milan, he sought to create a space that celebrated Ontario's exceptional meats and poultry from small, family farms and local producers. Peter's commitment to quality and sustainability has made Sanagan’s Meat Locker a staple in Toronto's food scene, offering not only top-tier meats but also prepared foods, artisanal grocery products, and of course - housemade charcuterie. @sanagansmeatlocker

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