Image: salumi.comOne of the upcoming classes that I’m especially curious about is Culinary Communion’s Charcuterie. If the salami’s hanging in Salumi’s case make you salivate, and wonder if you, too, could dry your own savory sausages, you might ponder this five hour class in the ancient art of meat preservation. The menu includes a veritable pork-fest: bacon, three kinds of sausages (chorizo, Italian, and breakfast sausages), capicola, as well as pate (or perhaps or rillettes or smoked salmon). You’ll learn how to judge a good product, what goes into the preservation technique, as well as how to make your own. Perhaps best of all, you’ll go home with two servings of meat that you’ve cured yourself. January 5, 9 a.m.-2 p.m.Culinary Communion2524 Beacon Ave SSeattle, WA 98144$109, includes a full meal.206.284.8687